I developed this Easy Rice and Cheese Soufflé recipe as part of a partnership with Horizon Organic. My family adores this comforting, nourishing dish—it’s filling, simple, and made from wholesome ingredients.
My stepmom Val was an extraordinary cook who could turn odds, ends, and leftovers into meals everyone begged for. Her rice and cheese soufflé is one of those legendary family dishes: comforting, economical, and surprisingly straightforward to prepare.
This soufflé features tender rice, rich eggs, and melted cheese for a warm, homey result. Despite the reputation of soufflés as fussy, this recipe is forgiving. It’s visually appealing, frugal, and perfect for busy weeknights: toss together a crisp green salad while the soufflé bakes and dinner is ready.
The ingredient list is short and budget-friendly: leftover cooked rice, good whole milk, eggs, butter, mustard (Dijon or British-style), and a mix of cheeses plus a few seasonings and chives. A little salt, pepper, and herbs go a long way toward making a dish the whole family will enjoy.
Cook’s Notes
Whipping the egg whites to stiff peaks is the key step. You want peaks that hold their shape when the whisk is lifted; stop beating as soon as they stand tall. Overbeating can cause the whites to break down into watery foam, which will deflate your soufflé.
To keep the mixture light, fold in about one-third of the whipped egg whites first, then gently fold in the remaining two-thirds. The initial addition loosens the base mixture so the rest of the whites incorporate without losing volume.
Cheese choices: Val’s original used Swiss and Parmesan. My version uses Cheddar and Parmesan, but you can substitute Swiss or Cheddar for one portion and use Parmesan, Romano, or Asiago for the other. Freshly grated hard cheese delivers the best flavor and melting texture.
Horizon Organic products work wonderfully in this dish—whole milk, butter, eggs, and shredded Cheddar produce a creamy, wholesome soufflé.
Fresh chives add brightness and a mild onion note; if you don’t have fresh, dried minced chives are an acceptable substitute and will rehydrate during baking. For mustard, spicy British-style prepared mustard gives a nice lift; Dijon is an excellent alternative and will yield a slightly different but equally tasty result.
If you slice into the soufflé and find a thin, liquid layer underneath, don’t worry: return the portion to the dish and bake for another 10–15 minutes at 350°F until fully set and puffy. The top will be nicely browned; if you prefer a deeper crust, increase the oven to 450°F for up to eight additional minutes. For precision, a finished soufflé will read about 160°F in the center with a thin instant-read thermometer.
Use these to make Easy Rice and Cheese Souffle
- 2-quart soufflé dish
- mixing bowl
- hand mixer or stand mixer with a whisk
- stiff spatula
- rimmed half sheet pan or cookie sheet
Connect with Foodie with Family
facebook | pinterest | instagram | twitter
HEY CHEESE LOVERS! If you want an easy cheese appetizer to pair with this soufflé, try our Provoleta (Argentinian grilled cheese).
Easy Rice and Cheese Souffle
Rebecca Lindamood
Ingredients
- 1/2 cup butter, plus 1 tablespoon, divided (cut into small pieces)
- 3 cups cooked rice (chilled and broken up)
- 1 2/3 cups milk (heated to steaming, about 140°F–155°F)
- 4 ounces freshly grated Parmesan
- 4 ounces shredded Cheddar or Swiss
- 1 tablespoon Dijon mustard or 1 generous teaspoon British-style prepared mustard
- 3 tablespoons minced fresh chives, plus extra for garnish (or 1 1/2 teaspoons dried minced chives)
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 6 eggs, separated
Instructions
-
Preheat oven to 350°F. Use 1 tablespoon butter to grease the bottom and sides of a 2‑quart soufflé dish and set aside. In a mixing bowl, stir the remaining butter with the cooked rice, hot milk, grated cheeses, mustard, and minced chives. Season with salt and pepper. When the mixture is cool enough to handle, whisk the egg yolks until loose and beat them into the rice mixture.
In a clean bowl or stand mixer fitted with a whisk, whip the egg whites to stiff peaks. Fold about one-third of the whipped whites into the rice mixture to lighten it, then gently fold in the remaining whites until the color is even. Scrape the mixture into the prepared soufflé dish and place the dish on a rimmed baking sheet.
Bake 40–45 minutes, or until the internal temperature reaches 160°F and the top is deep golden brown. If you prefer a darker top, raise the oven to 450°F and bake up to 8 more minutes. Let stand at least 5 minutes before garnishing with extra chives. Serve warm or at room temperature.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your results!
This is a sponsored conversation written by me on behalf of Horizon. The opinions and text are my own.
