Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 quarts cooked rice
- 3 tablespoons butter or margarine
- 6 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1 1/2 cups milk
- 1 1/2 cups grated Cheddar cheese
- 6 eggs, separated
- =
Directions
Portion rice into large mixing bowl.
*Melt butter in saucepan over medium heat. Blend in flour, salt, mustard and paprika. Add milk; cook, stirring constantly, until thick and smooth. Add cheese and cook until cheese melts. Remove from heat. Stir into rice.
*Beat egg yolks until well blended. Stir into rice mixture. Beat egg whites until stiff but not dry. Stir about 1/2 cup beaten whites into rice mixture. Mix well. Fold remaining whites into mixture.
*Pour into baking pan (10x12x2-inches), greased on bottom only. Bake at 325 degrees 1 hour or until knife inserted near center comes out clean. Cut into 3x3-inch pieces.