Skip to main content
Main

Cheesy Rice Soufflé

A baked dish of cooked brown rice mixed with milk, butter, Parmesan, Swiss cheese, and eggs, topped with a golden crust.

From the Recipes Wiki (Fandom) · 7 ingredients
Jump to recipe ↓

Why it works: Parmesan cheese and swiss cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheesy Rice Soufflé

Oven350°F, then 450°F

Ingredients

Directions

Prepare the base

  1. Preheat oven to 350 degrees.

  2. In a large bowl, combine rice with milk, butter, Parmesan and Swiss cheeses; set aside.

  3. Beat egg yolks in a small bowl and add to cooled rice mixture.

Fold and bake

  1. Beat egg whites until stiff in a large bowl.

  2. Gently fold egg whites into rice mixture.

  3. Pour mixture into a lightly greased 2-quart soufflé dish.

  4. Bake on middle rack in preheated oven for 30 minutes; increase heat to 450 degrees for an additional 8 to 10 minutes, or until top is golden brown.

Nutrition, whole recipe (rough)

759Calories
36 gProtein
40 gFat
61 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Parmesan Cheese1 oz (28g)110
Swiss Cheese1 oz (28g)108
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parmesan cheese + swiss cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together151 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + swiss cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together413 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites trap air for lift, and yolks enrich the custard-like base.
Parmesan cheese
Adds savory flavor and helps set the structure as it melts and firms.
Swiss cheese
Melts smoothly into the base, adding savory flavor and a stretchy body.
Milk
Hydrates the rice and cheeses, forming a creamy, moist base.
Butter
Adds richness and moisture, giving the base a smooth, tender texture.
Brown rice
Provides bulk and a chewy texture that gives the soufflé body.

The step that matters

Folding in the egg whites. Whites hold air only when whipped stiff; overmixing or stirring vigorously deflates them, so fold gently to keep the rise and a light texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Rice and Cheese CasseroleRice and Cheese Casserole23 recipesCheese RiceCheese Rice12 recipesMacaroni and CheeseMacaroni and Cheese102 recipesRice FrittersRice Fritters84 recipes