Rice soufflé with spinach

4 servings

60 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 830.5
• Proteins: 31g
• Fats: 35.4g
• Carbohydrates: 98.4g

Ingredients

• Parmesan cheese: 50 g
• Cheddar cheese: 125 g
• Spinach: 100 g
• Onion: 1 head
• Green bell pepper: 1 pc
• Butter: 60 g
• Wheat flour: 4 tbsp
• Milk: 1 glass
• Breadcrumbs: 0.5 glass
• Chicken egg: 4 pc
• Rice: 300 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Grate cheddar and parmesan on a fine grater.

   Required ingredients:

   • Parmesan cheese: 50 g
   • Cheddar cheese: 125 g

2. Wash, dry, and chop the spinach.

   Required ingredients:

   • Spinach: 100 g

3. Put spinach in 100 ml of boiling water and cook for 5 minutes, then drain in a colander and dry.

   Required ingredients:

   • Spinach: 100 g

4. Peel, wash, and chop the onion.

   Required ingredients:

   • Onion: 1 head

5. Wash the sweet pepper, remove the stem with seeds, cut into thin strips, and sauté with onion in 30 g of melted butter until soft.

   Required ingredients:

   • Green bell pepper: 1 piece
   • Butter: 60 g

6. Add flour to the vegetables in the pan, season with salt and pepper.

   Required ingredients:

   • Wheat flour: 4 tablespoons
   • Ground black pepper:  to taste
   • Salt:  to taste

7. Pour the milk in a thin stream and cook, stirring, until the mixture thickens.

   Required ingredients:

   • Milk: 1 glass

8. Remove the pan from heat, add breadcrumbs, cheddar, parmesan, and rice.

   Required ingredients:

   • Breadcrumbs: 0.5 glass
   • Parmesan cheese: 50 g
   • Cheddar cheese: 125 g
   • Rice: 300 g

9. Add the egg yolks to the mixture while continuously stirring.

   Required ingredients:

   • Chicken egg: 4 pieces

10. Whip the egg whites into a stiff foam and add them to the mixture.

11. Place the mixture in greased molds and bake in a preheated oven for 35-40 minutes.

    Required ingredients:

    • Butter: 60 g