Swiss Rice Souffle Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Rice3⁄4 Cup (12 tbs) (uncooked)
 Milk2 Cup (32 tbs)
 Butter/Margarine6 Tablespoon
 All purpose flour3 Tablespoon
 Salt1 1⁄2 Teaspoon
 Natural swiss cheese8 Ounce, shredded
 Egg yolks4
 Egg whites4

Nutrition Facts

Serving size: Complete recipe

Calories 2695 Calories from Fat 1484

% Daily Value*

Total Fat 168 g258.8%

Saturated Fat 101 g505.1%

Trans Fat 0 g

Cholesterol 1187.7 mg

Sodium 3762.1 mg156.8%

Total Carbohydrates 184 g61.4%

Dietary Fiber 3 g12.1%

Sugars 28.3 g

Protein 113 g226.2%

Vitamin A 109.2% Vitamin C

Calcium 245.9% Iron 30.9%

*Based on a 2000 Calorie diet


Cook rice uncovered in 2 cups milk over low heat till tender (about 15 minutes), stirring frequently with a fork.
When all milk is absorbed, remove from heat.
Melt butter; blend in flour and salt.
Add 2 cups milk.
Cook, stirring constantly, till smooth and bubbly.
Remove from heat.
Add cheese.
Stir until cheese is melted.
Add rice.
Beat egg yolks till thick and lemon-colored.
Fold cheese mixture into yolks; cool slightly.
Beat egg whites to stiff peaks; fold yolk mixture into whites.
Pour into ungreased 1 1/2 quart souffle dish or casserole.
Bake in moderate oven (350°) for 65 minutes or till knife inserted half way between center and edge comes out clean.