1 c. cooked rice
3 eggs, separated
1/4 lb. grated cheddar cheese
2 tbsp. butter, melted & cooled
1/2 c. milk
Pinch of salt

Beat whites until stiff. Have eggs room temperature. Add the yolks to the cooked rice. Blend in milk, melted butter and grated cheese. Stir all of these well. Gently fold in the beaten egg whites, adding a little salt to taste. Pour into greased quart casserole and bake at 300 degrees for 30 to 45 minutes or until souffle is brown on top.