Recipe: Rice Souffle (using cooked rice and Swiss cheese)

RICE SOUFFLE

1 large onion, diced (about 1 1/4 cups)
2 tablespoons (1/4 stick) butter
2 cups cooked rice
2 eggs, beaten
1 cup milk
1 cup (4 ounces) shredded Swiss cheese
1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon paprika
1 teaspoon dried parsley flakes

Preheat oven to 375 degrees F. Coat a 1 1/2-quart baking dish with nonstick cooking spray.

In a large skillet, saute onion in butter until golden.

In a large bowl, mix sauteed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.

Bake 20 to 25 minutes, or until light golden and heated through.

Source: Mr. Food