1 c. grated Parmesan cheese
1 c. UNCLE BEN'S® Converted Brand Rice
2 1/2 c. water
1 tsp. salt
1 tbsp. butter
1 med. onion, chopped
1 sm. green pepper, chopped
1/4 c. butter
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 c. flour
1 tsp. salt
1 c. milk
4 eggs, separated

Preheat oven to 375 degrees. Butter a 2 quart souffle dish or deep, round baking dish. Sprinkle bottom and sides evenly with about 2 tbsp. Parmesan cheese.

Cook rice with water, 1 tsp. salt and 1 tbsp. butter according to package directions. Cook onion and green pepper in 1/4 cup butter until onion is tender, not brown. Add chopped spinach. Cook until tender, about 5 minutes. Stir in flour and salt. Add milk. Cook until sauce is thickened, stirring constantly.

Remove from heat. Stir in remaining Parmesan cheese and cooked rice. In a large bowl, beat egg yolk until thick and lemon colored. Add rice mixture slowly, stirring constantly. Beat egg whites until stiff, but not dry. Fold into rice mixture. Pour into buttered baking dish. Bake until puffed and browned and knife inserted in center comes out clean, 35-40 minutes. Makes 6 servings.