Cheddar Rice Souffle Leftover Rice Recipes

CHEDDAR RICE SOUFFLE (LEFTOVER RICE)

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.

LEFTOVER RICE CASSEROLE

Steps:

• Place the cream cheese in a microwave-safe bowl and heat it for about 30 seconds, or until easy to stir. Stir it until creamy.
• Add the milk, egg, egg yolk, mustard, salt, and pepper. Mix everything until the mixture is homogeneous.
• In a separate bowl, add cooked rice. Then add cheese, ham, vegetables, and parsley. Stir everything.
• Add the prepared cream to the rice mixture and stir until all the rice is coated.
• Transfer the rice mixture to a 13"x9" (32x22cm) greased baking dish and cover it with cheese and oregano. Bake it at 350ºF (180ºC) for about 20 minutes, or until the food is hot and the cheese is melted.

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

RICE SOUFFLE

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.

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.