By Talya Boerner of Grace Grits and Gardening

In the early 1980s, I loaded all my belongings in my yellow corvette (for realz) and headed to Texas. Moving was simple when my belongings consisted of clothes and a bulky stereo.

Today? Not so much. Moving back to Arkansas thirty-three years later is a tad more challenging. There are certain things that can’t be transported by a moving company across state lines. Obvious things like hazardous chemicals, but bourbon and wine? Hmmm. And my plants! Huh? Yeah, I’ll be the crazy person driving a carload of ferns and herbs to Arkansas.

What about food, you ask? Although pantry foods can be moved, I’d rather fill the expensive moving truck with other things. So in light of this food issue, for the past month I’ve been on a mission to cook only from our freezer and pantry. Thus, every night is a pantry raid at our house. I create whatever I can, using what’s on hand. And what’s on hand often includes rice.

 Seriously. 

Apparently I have been stockpiling rice. Arkansas rice to be specific. My family farms rice in Northeast Arkansas, so when I eat Riceland Foods rice milled in Stuttgart, Arkansas, I am buying local. That makes me happy deep in the heart of Texas.

This cheddar rice soufflé (tweaked from my grits soufflé recipe) served as our main supper course one night last week. The soufflé part of the equation combined with rice made the dish light and fluffy. Although this is not a difficult recipe, there is planning involved so set aside two hours for prep, stovetop cooking, cooling and baking. The final result is well worth the effort. I’ll be making this cheddar rice soufflé again soon.

Cheddar Rice Souffle

2014-08-22 20:25:40

Serves 8

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Ingredients

1. 2 cups cooked long-grain Riceland rice
2. 2 tablespoons unsalted butter
3. 2 tablespoons all-purpose flour
4. 1 ½ cups whole milk
5. 1 ½ cups sharp cheddar cheese
6. 2 tablespoons minced green onion
7. 1 tablespoon chopped fresh parsley
8. 1 teaspoon Worcestershire
9. ½ teaspoon salt
10. ½ teaspoon Tabasco
11. ¼ teaspoon dry mustard
12. 3 eggs (room temperature) separated

Instructions

1. Melt butter on low heat in a heavy saucepan. Add flour. Stir until smooth. Gradually add milk. Heat until thick and bubbly like gravy.
2. Add rice and all remaining ingredients except eggs. Stir over low heat until mixed well. Mixture will be thick.
3. Remove pan from heat and let cool for at least thirty minutes.
4. Beat egg yolks on high speed until lemony yellow color.
5. Add egg yolks to cooled rice mixture and mix well.
6. Beat egg whites until stiff peaks form.
7. (When beating egg whites, make sure there is no water, oil or yolk residue inside your mixer. Even a drop will affect your whites. Egg whites should be at room temperature before beating.)
8. Gently fold egg whites into rice mixture.
9. Pour into 1 ½ quart ungreased casserole dish. Bake at 325 degrees for approximately 50 minutes (ovens vary) until knife in center comes out clean and top has a nice golden color. (During baking, resist opening the oven to peek at your dish.)
10. Serve immediately.

Notes

1. This is a great way to use leftover rice too!

By Grace Grits and Gardening -- Talya Boerner

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Talya Tate Boerner
Owner, Grace Grits and Gardening
@gracegrits
Facebook: Grace Grits Gardening

As the daughter of an Arkansas cotton farmer, Talya grew up making mud pies and does her best thinking wearing gardening gloves. Although she has lived in Dallas since college, she has a continued passion for the Mississippi Delta and returns home to the family farm often. Talya freelances for Front Porch, Bourbon and Boots, East Dallas Advocate and Only in Arkansas. She is working on several writing projects including her first novel.  Follow her heartfelt stories about food, farm, garden and life at Grace Grits and Gardening.   

The winner of our Giveaway for two Bacon Bowl tickets from Petit Jean Meats is Keisha P.  Congrats.  Petit Jean Meats will be in touch.