Rice Souffle

Directions

1. 1
   Melt butter in heavy saucepan over low heat.
2. 2
   Add flour, stirring until smooth.
3. 3
   Cook 1 minutes, stirring constantly.
4. 4
   Gradually add milk and cook until mixture is thickened and bubbly.
5. 5
   Add rice and next 6 ingredients.
6. 6
   Stir well and remove from heat to cool completely.
7. 7
   Beat egg yolks at high speed of an electric mixer until thick and lemon colored.
8. 8
   Add egg yolks to rice mixture and stir well.
9. 9
   Beat egg whites (at room temperature) until stiff peaks form.
10. 10
    Fold 1/3 of beaten egg whites into rice mixture.
11. 11
    Gently fold in remaining egg whites.
12. 12
    Spoon rice mixture into an ungreased 1-1/2 quart casserole.
13. 13
    Bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.
14. 14
    Serve immediately.