Ingredients
The following ingredients have 4 Servings
- 1/2 cup butter, plus 1 tablespoon, divided (cut into small pieces)
- 3 cups cooked rice (chilled and broken up with hands)
- 1 2/3 cups milk (heated to steaming, 140°F-155°F.)
- 4 ounces freshly grated Parmesan
- 4 ounces shredded Cheddar or Swiss cheese
- 1 tablespoon Dijon mustard or 1 generous teaspoon British style prepared mustard
- 3 tablespoons minced fresh chives, plus extra for garnish, if desired (or 1 1/2 teaspoons dried minced chives)
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 6 eggs (separated)
Instruction
- Preheat oven to 350°F and use 1 tablespoon of butter to grease the bottom and halfway up the sides of a 2 quart souffle dish. Set it aside.Stir the remaining butter, cooked rice, hot milk, grated cheese, mustard, minced chives, salt, and pepper together in a mixing bowl. When it is cool enough to touch comfortably, whisk the egg yolks in a separate bowl until quite loose. Beat the yolks into the mixture. In a separate bowl or a stand mixer fitted with a whisk, whip the egg whites to stiff peaks. Beat 1/3 of the whipped egg whites into the rice mixture until fully incorporated, then fold the remaining 2/3 of the egg whites in until it is even in colour. Scrape into the prepared souffle dish. Place the souffle dish on a rimmed half sheet pan or cookie sheet. Bake for 40 to 45 minutes, or until the internal temperature reaches 160°F and the top is deep golden brown. If you desire the top to be deeper brown, raise the temperature to 450°F and bake for no more than 8 more minutes.Let stand at least 5 minutes before garnishing with additional chives, if desired. Scoop onto plates to serve either very warm or at room temperature.
