Rice Souffle'

"I love rice! Sticky rice, wild rice, long grain, it is all good! This is a simple way to make your rice dish a little more "elegant" without a lot of extra work. (quick cook rice is fine for this recipe) Also great with fresh mushrooms."
 
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photo by Nif_H photo by Nif_H
photo by Nif_H
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:
35mins
Ingredients:
11
Yields:
1 1 1/2 quart dish
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 375°F Coat a 1-1/2-quart baking dish with nonstick cooking spray.
  • In a large skillet, sauté onion in butter until golden (if adding mushrooms saute with the onion.).
  • In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
  • Bake 20 to 25 minutes, or until light golden and heated through.

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Reviews

  1. A great side dish! Served this with Kittencal's Recipe #204976 #204976 and enjoyed it a lot. I used brown rice, about 1 1/2 cup cheese because DH loves things cheesey, added some chopped baby portabella mushrooms, and freshly ground black pepper. Liked the brown rice for this recipe and might give wild rice a try next time. Thank you kitty! Made and reviewed for KK's Chef Pick Tag Game.
     
  2. What a lovely side dish, Kitty! My hubby promptly said, "This is good rice." And has had seconds... that's a bit compliment, because he's not a big rice dish fan. :) I agree with another reviewer, the mushrooms would be really good here. (DH won't eat them, so I skipped the option.) I cooked mine the full 25 minutes. At the 20 minute mark, it was still very fluid in the middle, but the extra five did the trick - very creamy and lovely rice. Thanks for posting!
     
  3. This is a great way to use up leftover rice! This turned out perfectly! Hubby liked it a lot! I made it a meal! Awesome! Thanks Debi! Great recipe! Made for Chef's Pick at KK.
     
  4. I used about a cup of fresh sliced mushrooms with this and I think I would use a bit less milk next time. The flavour of this was really good, but I don't recommend using Basmati rice. It kind of had a funny texture in the end. 5 stars for taste and the recipe itself. I can see this being really nice with good ol' converted white rice! Made for Kittencal's Chef's Pick. Thanks kittycatmom! :)
     
  5. Very good. I had frozen rice and onions in the freezer so used those. I followed the rest of the recipe as written and we all enjoyed this. I didn't add the optional mushrooms as I didn't have any but I think they would go great with this dish.
     
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