Directions:
- Combine milk and salt; scald.
- Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute.
- Remove from heat, cover, and let stand 4 minutes.
- Add butter and cheese; stir until melted.
- Beat egg whites until stiff but not dry.
- Beat egg yolks until lemon colored.
- Gradually blend warm rice mixture into egg yolks.
- Fold in about 1/3 of beaten egg whites, then remainder.
- Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese.
- Sprinkle top lightly with Parmesan.
- Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.44 Kcal (961 kJ) | ||
| Calories from fat | 139.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.49g | 24% | |
|---|---|---|---|
| Cholesterol | 157.65mg | 53% | |
| Sodium | 551.58mg | 23% | |
| Potassium | 246.17mg | 5% | |
| Total Carbs | 9.5g | 3% | |
| Sugars | 5.62g | 22% | |
| Protein | 13.31g | 27% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 252mg | 25% | |
| Amount Per 100 g | |||
| Calories | 130.05 Kcal (544 kJ) | ||
| Calories from fat | 79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 24% | |
|---|---|---|---|
| Cholesterol | 89.36mg | 53% | |
| Sodium | 312.64mg | 23% | |
| Potassium | 139.53mg | 5% | |
| Total Carbs | 5.39g | 3% | |
| Sugars | 3.19g | 22% | |
| Protein | 7.54g | 27% | |
| Iron | 0.5mg | 4% | |
| Calcium | 142.9mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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