Puffed Cheddar-Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
2 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
3/4 cup milk |
1 1/2 cups shredded sharp cheddar |
4 large eggs, separated, plus 1 large egg white |
1/4 teaspoon salt |
1 1/4 teaspoons paprika |
1 1/2 cups cooked white rice |
1/4 teaspoon cream of tartar |
Directions:
1. Preheat oven to 350ºF. Butter a 3-quart round soufflé or other baking dish.
2. In a saucepan over medium heat, melt butter. Whisk in flour until smooth. Whisking constantly, slowly pour in milk and cook until thick and bubbling, about 3 minutes. Reduce heat to low and stir in cheese until melted; remove from heat.
3. In a bowl, stir together egg yolks, salt and 1 tsp. paprika. Whisk in cheese sauce and rice. In another bowl, with an electric mixer on high speed, beat egg whites with cream of tartar until stiff but still glossy. Stir 1/4 of beaten egg whites into rice mixture to lighten, then gently fold in remaining egg whites. Spoon into prepared dish and dust with remaining 1/4 tsp. paprika. Bake until puffy, golden brown and just set in center, 45 to 50 minutes. Serve immediately.
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