A light and fluffy rice and egg soufflé casserole with cheddar cheese, chopped onion and fresh parsley.
4 large eggs, separated
3 cups cooked rice*
1 cup (4-ounces) shredded cheddar cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped onion
Salt to taste
1/8 teaspoon hot pepper sauce
Chopped fresh parsley for garnish (optional)
- Beat egg yolks and egg whites separately. Beat egg whites until stiff.
- Combine rice, cheese, parsley and onion with beaten egg yolks in large bowl. Fold in the stiffly beaten egg whites.
- Turn into greased, shallow 1 1/2-quart baking dish. Cover and bake in a preheated oven at 350°F (175°C) 20 to 30 minutes, or until set. Sprinkle with additional parsley, if desired.
Makes 6 servings.
*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe provided courtesy of USA Rice Federation.