1 c. uncooked rice
1 c. tomato sauce
3 eggs, separated
Salt & pepper
Salted water
1 peeled & chopped tomato
1 c. canned peas, drained

Boil rice in slightly salted water and when done drain and hold under cold tap water to wash off starch. Drain thoroughly. Add chopped tomato to tomato sauce and mix with rice. Season to taste. Add beaten egg yolks and peas and fold in the stiffly beaten egg whites. Turn into a buttered 2 quart souffle dish and bake in a preheated 375 degree oven for 30 minutes, then serve immediately.