Recipe: Cheesy Rice Souffle (using cooked brown rice, Parmesan and Swiss cheese)

CHEESY RICE SOUFFLE

3 cups cooked brown rice
1 2/3 cups hot milk
1/2 cup butter, cut into small pieces
4 ounces Parmesan cheese, freshly grated
4 ounces Swiss cheese, grated
6 eggs, separated
Salt and pepper to taste

Preheat oven to 350 degrees F. Lightly-grease a 2-quart souffle dish.

In large bowl, combine rice with milk, butter, Parmesan and Swiss cheeses; set aside.

Beat egg whites until stiff in large bowl; set aside.

Beat egg yolks in small bowl and add to cooled rice mixture. Gently fold egg whites into rice mixture and pour into prepared souffle dish.

Bake on middle rack in preheated oven 30 minutes; increase heat to 450 degrees for an additional 8 to 10 minutes, or until top is golden brown.

IACP "5 Ingredient Challenge" recipe contest winner- Fran Jenkins

Makes 6 to 8 servings
Source: USA Rice Federation