Cheddar Rice Souffle Leftover Rice
Transform your leftover rice into a show-stopping dish with this Cheddar Rice Soufflé recipe, a warm and airy blend of comfort and elegance. This creative twist on classic soufflé combines sharp cheddar cheese, fluffy beaten egg whites, and savory cooked rice, making it a perfect way to repurpose leftovers into something extraordinary. The dish is light yet indulgent, thanks to a velvety cheese sauce infused with a hint of ground mustard for added depth of flavor. Topped with a sprinkle of Parmesan and baked to golden perfection, this soufflé rises beautifully, creating an impressive centerpiece for brunch, dinner, or even a quick midweek meal. Ideal for cozy family meals or entertaining guests, this recipe is a must-try for anyone looking to elevate simple ingredients into an unforgettable culinary experience.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 2 cups cooked leftover rice
- 3 eggs, separated
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
- 0.25 teaspoons ground mustard (optional)
- 2 tablespoons grated Parmesan cheese
- 1 as needed nonstick cooking spray or extra butter for greasing
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart soufflé dish or baking dish with butter or nonstick cooking spray and sprinkle the grated Parmesan cheese evenly on the bottom and sides of the dish.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth paste (roux).
Slowly pour in the milk while continuously whisking to create a smooth sauce. Cook for 3–4 minutes, stirring frequently, until the mixture thickens slightly.
Remove the saucepan from the heat and stir in the shredded cheddar cheese, salt, pepper, and ground mustard (if using). Mix until the cheese is fully melted and smooth.
Stir in the cooked leftover rice, ensuring it’s evenly coated in the cheese sauce. Let the mixture cool slightly for about 5 minutes.
Meanwhile, separate the eggs. Place the whites in a clean, dry mixing bowl and the yolks in a small bowl. Lightly whisk the yolks, then stir them into the cooled rice and cheese mixture.
Using an electric mixer or a whisk, beat the egg whites until they form stiff peaks. Gently fold one-third of the beaten egg whites into the rice mixture to lighten it, then carefully fold in the remaining egg whites, being cautious not to deflate them.
Pour the soufflé mixture into the prepared baking dish, smoothing the top with a spatula.
Place the dish on the middle rack of the oven and bake for 25–30 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Serve immediately while the soufflé is still puffed and warm. Enjoy!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 3.3 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 310 mg | 24% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
