Cheese and Rice Soufflé

	1 cup cooked rice 2 Tbsp. Margarine	8 oz. sliced cheddar cheese 4 eggs
	3 Tbsp. flour	1/2 tsp. salt
	3/4 c. milk	dash of Cayenne pepper
	Prepare rice, preheat oven to 325 degrees. In double boiler, melt butter (add in flour to thicken and pour in milk), cook, stirring until thickened. Slice cheese thinly right into sauce; cook, stirring occasionally until cheese is melted and sauce thickened.
	Separate eggs, placing whites in large bowl, yolks in a small one. To yolks, add salt and cayenne; beat with fork; slowly add cheese sauce, stirring constantly. Remove sauce from heat; fold in rice. With electric mixer or hand beater, beat whites until stiff but not dry. Gently fold in rice-cheese mixture. Turn into a 1 1/2 qt. greased casserole. Bake uncovered for 45 minutes. by Crissy H