Cheddar Rice Souffle Leftover Rice Recipes

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CHEDDAR RICE SOUFFLE (LEFTOVER RICE)



Cheddar Rice Souffle (Leftover Rice) image

Uses 2 cups of cooked white rice. It's from Traditions by the Oak Knoll School of the Holy Child, submitted by Theresa Patterson. If you double this recipe, double the cooking time too. I haven't made this yet but it sounds like a quick and easy recipe that kids would like too.

Provided by Oolala

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1 1/4 cups cheddar cheese, shredded
2 cups milk, hot
2 cups white rice, cooked
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 eggs
paprika (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Mix the butter, cheese and milk.
  • Add the cooked rice, salt, and mustard.
  • Beat eggs slightly and add to the mixture.
  • Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish.
  • Sprinkle top lightly with paprika, if desired.
  • Bake for 30 minutes or until lightly browned on top.

Nutrition Facts : Calories 434.2, Fat 16.6, SaturatedFat 9.8, Cholesterol 116.8, Sodium 337.9, Carbohydrate 54.6, Fiber 1.8, Sugar 0.3, Protein 14.9

RICE SOUFFLE'



Rice Souffle' image

I love rice! Sticky rice, wild rice, long grain, it is all good! This is a simple way to make your rice dish a little more "elegant" without a lot of extra work. (quick cook rice is fine for this recipe) Also great with fresh mushrooms.

Provided by kittycatmom

Categories     Rice

Time 35m

Yield 1 1 1/2 quart dish, 4-6 serving(s)

Number Of Ingredients 11

1 large onion, diced (about 1-1/4 cups)
2 tablespoons butter
2 cups cooked rice
2 eggs, beaten
1 cup milk
1 cup shredded swiss cheese
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 teaspoon dried parsley flakes
fresh sliced mushrooms (optional)

Steps:

  • Preheat oven to 375°F Coat a 1-1/2-quart baking dish with nonstick cooking spray.
  • In a large skillet, sauté onion in butter until golden (if adding mushrooms saute with the onion.).
  • In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
  • Bake 20 to 25 minutes, or until light golden and heated through.

Nutrition Facts : Calories 367, Fat 18.2, SaturatedFat 10.7, Cholesterol 154.4, Sodium 740.5, Carbohydrate 35.1, Fiber 0.9, Sugar 2.2, Protein 15.1

RICE SOUFFLE



Rice Souffle image

This turned out to be my favorite dish this Christmas! This is not a skimpy rice dish. It puffs up beautifully (and evenly) in your pan and resembles a hearty potato dish. Everyone loved it at our table. It would go just as nicely with a steak dinner, too. This was taken from a church cookbook in Virginia. I doubled it and cooked it in a 9x13 pan.

Provided by Roxygirl in Colorado

Categories     Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cups cooked long-grain rice
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon minced green onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
3 eggs, separated

Steps:

  • Melt butter in heavy saucepan over low heat.
  • Add flour, stirring until smooth.
  • Cook 1 minutes, stirring constantly.
  • Gradually add milk and cook until mixture is thickened and bubbly.
  • Add rice and next 6 ingredients.
  • Stir well and remove from heat to cool completely.
  • Beat egg yolks at high speed of an electric mixer until thick and lemon colored.
  • Add egg yolks to rice mixture and stir well.
  • Beat egg whites (at room temperature) until stiff peaks form.
  • Fold 1/3 of beaten egg whites into rice mixture.
  • Gently fold in remaining egg whites.
  • Spoon rice mixture into an ungreased 1-1/2 quart casserole.
  • Bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.
  • Serve immediately.

CHEDDAR RICE



Cheddar Rice image

Absolutely a kid pleaser, uses up that leftover rice and just maybe a good alternative to mac n cheese. Adding herbs is, also, an option...oohhhh, maybe a little sweet pepper, or how about...

Provided by gailanng

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups cooked rice
1/2 cup sour cream
1 teaspoon salt
1 dash ground red pepper (more if desired)
1 cup grated cheddar cheese, divided

Steps:

  • Combine rice, sour cream, salt, pepper, and 1/2 the cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350 degrees for about 20 minutes.

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