Preparation / Directions:
Combine milk and salt; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff by not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about one third of beated egg whites, then remainder. Pour into an unbuttered 1 1/2 quart souffle or baking dish. Or lightly butter the souffle dish and "dust" with parmesan. Sprinkle top lightly with parmesan. Bake in a preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. Makes 4 servings.
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