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Emerald-Isle Rice

4 large eggs, separated
3 cups cooked rice
1 cup (4-ounces) shredded Cheddar cheese
1/4 cup chopped fresh parsley
1/4 cup chopped onion
Salt to taste
1/8 teaspoon hot pepper sauce
Chopped fresh parsley for garnish (optional)

1. Beat egg yolks and egg whites separately. Beat egg whites until stiff.
2. Combine rice, cheese, parsley and onion with beaten egg yolks in large bowl. Fold in the stiffly beaten egg whites.
3. Turn into greased, shallow 1 1/2-quart baking dish. Cover and bake at 350 degrees F, 20 to 30 minutes, or until set. Sprinkle with additional parsley, if desired.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.