Cheese Rice Souffle - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. flour
1 c. milk
1 c. cooked rice
3 eggs
1/4 to 1/2 lb. Cheddar or any American cheese

Preparation

Melt butter.
Add flour and milk to make white sauce.
(I add 1/2 teaspoon mustard here.)
Cool.
Grate cheese.
Beat yolks to white sauce.
Add rice to white sauce.
Beat egg whites until very stiff.
Fold whites into mixture.
Pour into a 9 x 9 x 2-inch ungreased Pyrex dish or 1 1/2-quart souffle dish.
Bake 45 to 50 minutes in medium oven at 375\u00b0.
There will be a groove that forms 1-inch from the edge.