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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
purpose flour	2	tablespoons		-	-	-	-
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
grain rice	2	cups	cooked	-	-	-	-
sharp cheddar cheese	1 1/2	cups	shredded	-	-	-	-
green onion	1	tablespoon	minced	1.62	0.3444	0.0582	0.0282
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
salt	1/2	teaspoon		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
tabasco sauce	1/4	teaspoon		-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.