Cheese Souffle - milk

Method

• Combine milk and salt; scald.
• Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute.
• Remove from heat, cover, and let stand 4 minutes.
• Add butter and cheese; stir until melted.
• Beat egg whites until stiff but not dry.
• Beat egg yolks until lemon colored.
• Gradually blend warm rice mixture into egg yolks.
• Fold in about 1/3 of beaten egg whites, then remainder.
• Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese.
• Sprinkle top lightly with Parmesan.
• Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes.
• Serve immediately.