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This is a tasty side dish, which you can make with leftover cooked rice. 

Rice Soufflé
 

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

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