London - July 15, 2009

All Rise

Cheese and Rice Souffle Recipe from 'Cooking for One', by Amy Willcock

Cookery expert Amy Willcock’s recipe is all for one. And one for all.

Cheese and Rice Souffle
Serves one

Ingredients
1½ tsp. butter, plus extra for greasing
45 g plain rice
20 g grated Parmesan cheese
50 g grated cheddar cheese
1 tsp. plain flour
125 ml milk
1 egg
1 pinch cayenne pepper
1 pinch salt

1. Preheat oven to 200°C.

2. Grease a small souffle dish and dust with grated Parmesan. Tip the excess into a bowl and add the cheddar.

3. Cook rice in a pan of boiling water for eight to ten minutes. Drain.

4. Make a roux by melting the butter in a small saucepan on low heat. Add flour and mix well. Pour the milk in slowly whisking until smooth.

5. In a new bowl, separate the egg and beat the egg white until stiff.

6. Add egg yolk and the cheese to the roux and stir until the cheese melts. Stir in cayenne pepper, salt and rice.

7. Remove pan from heat. Gently fold in the egg white, then pour into souffle dish. Place in the middle of the oven and cook for twenty to twenty-five minutes, until well risen and golden brown on top.

8. Serve immediately with a fresh green salad.

It’s always fun looking after number one.

Amy Willcock’s Cooking for One is available online at amazon.co.uk.