|
4 large eggs, separated
1 cup milk
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. white pepper
1/8 tsp. cayenne pepper
1/8 tsp. ground nutmeg
6 oz. shredded extra-sharp Cheddar cheese
1 cup cooked Riceland Plump & Tender Medium Grain Rice
1 cup finely chopped broccoli florets
Dash cream of tartar
In saucepan, stir egg yolks, milk, flour and seasonings together. Cook over medium heat until thickened. Remove from heat; stir in cheese, rice and broccoli. In mixing bowl, beat egg whites with cream of tartar until stiff. Gently fold egg whites into broccoli mixture. Pour mixture into greased 1.5-quart souffle dish. Bake at 350F for 40 minutes and serve. (From our "America's Kitchen" cookbook)
Serves 4
| | | |
| |
|
