Best Rice Souffle Recipes

RICE SOUFFLE'

Steps:

• Preheat oven to 375°F Coat a 1-1/2-quart baking dish with nonstick cooking spray.
• In a large skillet, sauté onion in butter until golden (if adding mushrooms saute with the onion.).
• In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
• Bake 20 to 25 minutes, or until light golden and heated through.

RICE SOUFFLE

Steps:

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

CHEDDAR RICE SOUFFLE (LEFTOVER RICE)

Steps:

• Preheat oven to 350 degrees F.
• Mix the butter, cheese and milk.
• Add the cooked rice, salt, and mustard.
• Beat eggs slightly and add to the mixture.
• Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish.
• Sprinkle top lightly with paprika, if desired.
• Bake for 30 minutes or until lightly browned on top.

RICE SOUFFLE WITH PEARS AND RASPBERRIES

Steps:

• To make the Poached Pears: In a small saucepan, combine pears, water, sugar, and cinnamon stick. Bring to a boil and lower to a simmer. Poach the pears for 12 to 15 minutes. Allow to cool. Slice each half into 4 slices. Reserve.
• To make the Raspberry Compote: In another small saucepan, combine raspberries, sugar, liqueur, and water to a boil. Cook for 1 minute. Turn off heat and reserve.
• Preheat oven to 350 degrees F.
• Melt 1 tablespoon of butter and brush onto a 10-inch saute pan or ovenproof mold. Sprinkle with bread crumbs. Set aside.
• To make the Rice Souffle: In a small saucepan, combine rice, milk, vanilla bean, and 2 tablespoons of butter. Over low heat, cook for 10 minutes or until all the liquid has been absorbed. Transfer to a mixing bowl and cool to room temperature. In a mixing bowl, combine egg yolks and powdered sugar. Beat until light and ribbon-y. In another mixing bowl, beat the egg whites until soft peaks. Slowly add the sugar and continue to beat until firm. Fold egg yolk mixture into cooked rice. And then fold in the egg white mixture. Pour half of the rice mixture into prepared pan. Add pears and cover with the remaining rice mixture. Bake for 25 to 30 minutes.
• Meanwhile, prepare the meringue. Beat the egg whites to soft peaks. Slowly add the sugar and continue to beat until stiff peaks. Transfer to a pastry bag fitted with a no. 9 plain tip. Cover the baked rice with the meringue. Sprinkle with shredded coconut and broil until golden.
• To serve: spoon Raspberry Compote onto serving plates and place rice souffle on top.

RICE SOUFFLE

Steps:

• 1. Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add rice and the next 6 ingredients; stir well. Remove from heat, and let cool completely.
• 2. Beat the egg yolks at high speed of an electric mixer until thick and lemon colored. Add the egg yolks to the rice mixture; stir well.
• 3. Beat the egg whites (at room temperature) at high speed until stif peaks form. Fold one-third of the beaten egg whites into rice mixture; gently fold in the remaining egg whites.
• 4. Spoon the rice mixture into an ungreased 1 1/2-quart casserole. Bake, uncovered, at 325° for 45 minutes to 1 hour or until a knife inserted in the center of the souffle comes out clean. Serve immediately.

WILD RICE AND BLUE CHEESE SKILLET SOUFFLE

Steps:

• Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done.
• Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside.
• Pre-heat broiler.
• In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more.
• Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom.
• Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.

RICE SOUFFLE

Steps:

• 1. Preheat oven to 375°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray. In a large skillet, sauté onion in butter until golden. In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
• 2. Bake 20 to 25 minutes, or until light golden and heated through

LONG GRAIN & WILD RICE SOUFFLÉ

Steps:

• Prepare rice according to package directions. In medium sauce pan, melt butter or margarine. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently. Increase heat to medium. Add milk and cream, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add cheese and stir until melted. Remove from heat. In medium bowl, beat egg yolks until thick and lemon colored. Gradually add sauce, stirring constantly so egg yolks will not curdle. Mix in rice. Cool for 20 minutes. Preheat oven to 375° F. Gently fold beaten egg whites into rice mixture. Place in a 2-quart buttered soufflé dish. Bake for 20 minutes or until set and golden brown.