Hearty, comforting, filling, and yet frugal, Easy Rice and Cheese Souffle is a fantastic meal for busy nights with the simple addition of a nice green salad.
1/2 cupbutter, plus 1 tablespoon, dividedcut into small pieces
3cupscooked ricechilled and broken up with hands
1 2/3cupsmilkheated to steaming, 140°F-155°F.
4ouncesfreshly grated Parmesan
4 ouncesshredded Cheddar or Swiss cheese
1 tablespoonDijon mustard or 1 generous teaspoon British style prepared mustard
3tablespoonsminced fresh chives, plus extra for garnish, if desiredor 1 1/2 teaspoons dried minced chives
1teaspooncoarse kosher salt
1/2 teaspooncoarsely ground black pepper
Preheat oven to 350°F and use 1 tablespoon of butter to grease the bottom and halfway up the sides of a 2 quart souffle dish. Set it aside.Stir the remaining butter, cooked rice, hot milk, grated cheese, mustard, minced chives, salt, and pepper together in a mixing bowl. When it is cool enough to touch comfortably, whisk the egg yolks in a separate bowl until quite loose. Beat the yolks into the mixture. In a separate bowl or a stand mixer fitted with a whisk, whip the egg whites to stiff peaks. Beat 1/3 of the whipped egg whites into the rice mixture until fully incorporated, then fold the remaining 2/3 of the egg whites in until it is even in colour. Scrape into the prepared souffle dish. Place the souffle dish on a rimmed half sheet pan or cookie sheet. Bake for 40 to 45 minutes, or until the internal temperature reaches 160°F and the top is deep golden brown. If you desire the top to be deeper brown, raise the temperature to 450°F and bake for no more than 8 more minutes.Let stand at least 5 minutes before garnishing with additional chives, if desired. Scoop onto plates to serve either very warm or at room temperature.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.