Cheese Souffle – a delicious recipe with milk, cheddar cheese, salt, eggs, cream of rice, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk and salt; scald.
2
Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute.
3
Remove from heat, cover, and let stand 4 minutes.
4
Add butter and cheese; stir until melted.
5
Beat egg whites until stiff but not dry.
6
Beat egg yolks until lemon colored.
7
Gradually blend warm rice mixture into egg yolks.
8
Fold in about 1/3 of beaten egg whites, then remainder.
9
Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese.
10
Sprinkle top lightly with Parmesan.
11
Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes.
12
Serve immediately.
373
kcal
Calories
31
g
Fat
6
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ½ cups milk, ½ cup mild cheddar cheese, shredded, ½ teaspoon salt, 3 eggs, separated, and more.
Yes, Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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