1 c. cold, cooked rice
3 eggs, separated
1/4 lb. grated cheese (about 1 1/3 c.) (sharp cheddar)
2 tbsp. butter
Pinch of salt
1/2 c. milk

Separate egg whites from their yolks. Beat egg whites until stiff. Add the yolks to 1 cup cold rice (cooked) or cooked Minute Rice. Blend in 1/2 cup milk, 2 tablespoons butter and 1/4 pound sharp cheese (grated) (cheddar). Stir all these ingredients well. Gently fold in beaten egg whites, adding a little salt to taste. Bake in slow oven at 300 degrees, 1/2 hour to 45 minutes or until souffle is brown on top.