Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Milk 1/2 c Cream of Rice
1/2 c Mild cheddar, shredded 2 T Butter
1/2 t Salt 1 x Grated Parmesan, optional
3 ea Eggs, separated

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. Mrs. William W. LaViolette

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