Rice soufflé with spinach
4 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Grate cheddar and parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 50 g
- Cheddar cheese: 125 g
2
Wash, dry, and chop the spinach.
- Spinach: 100 g
3
Put spinach in 100 ml of boiling water and cook for 5 minutes, then drain in a colander and dry.
- Spinach: 100 g
4
Peel, wash, and chop the onion.
- 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.
- Green sweet pepper: 1 piece
- Butter: 60 g
6
Add flour to the vegetables in the pan, season with salt and pepper.
- 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.
- Milk: 1 glass
8
Remove the pan from heat, add breadcrumbs, cheddar, parmesan, and rice.
- Breadcrumbs: 0.5 glass
- Parmesan (Parmigiano Reggiano): 50 g
- Cheddar cheese: 125 g
- Rice: 300 g
9
Add the egg yolks to the mixture while continuously stirring.
- 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.
- Butter: 60 g