1 c. cold cooked rice
3 eggs, separated
1/4 lb. Cheddar cheese, grated
2 tbsp. butter
1 c. milk
Pinch of salt

Beat egg whites until stiff. Add yolks to cup of rice, blend in milk, butter and grated cheese; stir well. Gently fold in beaten egg whites, adding salt to taste. Bake 30 to 45 minutes at 300 degrees or until brown on top. Use a buttered casserole.