Cheesy Rice Soufflé

Makes 6 to 8 servings.

Ingredients

 * 3 cups cooked brown rice
 * 1⅔ cups hot milk
 * ½ cup butter, cut into small pieces
 * 4 ounces Parmesan cheese, freshly grated
 * 4 ounces Swiss cheese, grated
 * 6 eggs, separated
 * salt and pepper to taste

Directions

 * 1) Preheat oven to 350 °F degrees.
 * 2) In large bowl, combine rice with milk, butter, Parmesan and Swiss cheeses; set aside.
 * 3) Beat egg whites until stiff in large bowl.
 * 4) Beat egg yolks in small bowl and add to cooled rice mixture.
 * 5) Gently fold egg whites into rice mixture and pour into a lightly-greased 2-quart soufflé dish.
 * 6) Bake on middle rack in preheated oven 30 minutes; increase heat to 450 °F for an additional 8 to 10 minutes, or until top is golden brown.