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This is a tasty side dish, which you can make with leftover cooked rice. Rice Soufflé 1 cup cold cooked rice3 eggs, separated 1/2 C. milk 1/4 lb. cheddar cheese, shredded 2 Tbsp. butter or non-hydrogenated margarine, melted pinch of salt (optional) Preheat oven to 300°. Separate whites, and beat until stiff. Place rice in a bowl, and add egg yolks, milk, butter, cheese, and salt. Blend well. Fold in egg whites. Place in an unbuttered casserole dish. Bake 1/2 hr. to 45 minutes, until lightly browned.
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