Rice Souffle
A recipe from the Sneaky Kitchen
1 cup cold cooked rice
3 eggs, separated
1/2 C. milk
1/4 lb. cheddar cheese, shredded
2 Tbsp. butter or non-hydrogenated margarine, melted
pinch of salt (optional)

Preheat oven to 300. 

Separate whites & beat until stiff. Place rice in bowl & add egg yolks, milk, butter, cheese & salt. Blend well. Fold in egg whites. Place in an unbuttered casserole dish. Bake 1/2 hr. to 45 minutes, until lightly browned.