Rice Souffle

This recipe is an old family recipe my mom use to make. It came from my Grandma Hodge. She was Grandma Hodge to me because she had divorced my Grandpa by the time I knew her. I never knew her very well. I remember when she came to live in Utah once and my mom and I would go visit her and I'd play on the playground there at the apartments and my mom and I would scrapbook there. Other than a year or so of that I have no other memories of her. She lived out of state and passed away when I was young, but I don't even remember how old I was.

Anyways, I love this recipe and I always think of her when I make it. It is not my families favorite but I love it!
Both photos are of a soufflé I made in Jan. 2024.

Ingredients

1 Cup cold cooked rice
3 egg yolks
3 egg whites
1/4 pound of grated cheese
2 Tlbs. butter
1/2 Cup milk
pinch of salt
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For a bigger family you can double the recipe and add 3 cups of cold rice and an extra 1/4 cup of milk. It may take a little longer to bake.

Directions

Add egg yolks to cold rice (if your rice isn't cold you can add the cold milk and butter first to help cool the rice and then add the yolks). Blend in milk, butter and cheese. Stir well.
Beat egg whites in separate bowl till stiff.
Fold in egg whites into rice mixture.
Add salt.
Pour into a greased casserole dish.
Bake one hour in 325 degree oven.