Rice Souffle
This vintage 1960's recipe from my great grandma's newspaper clipping collection is advertised as being economical and a delicious dish for the housewife trying to save money. It is yummy and filling!
Ingredients
- 1 cup cooked and cooled rice I use brown rice
- 3 eggs separated
- 1 cup grated cheddar cheese
- 1/2 cup milk almond or oat milk for THM
- 2 tbsp unsalted butter
- 1 pinch mineral salt
Instructions
- Preheat the oven to 300 degrees.
- Separate the egg whites from the yolks and beat the whites until stiff.
- Add the egg yolks to the cooled rice.
- Blend in one half cup of milk, two tablespoons butter, and the cheese. Stir it all well.
- Gently fold in the egg whites with a pinch of salt.
- Bake for 30-45 minutes, or until the top is browned.
- Enjoy!