A delightful twist on the classic rice soufflé, this recipe combines creamy cheese and aromatic spices for a comforting and flavorful dish.
Preheat your oven to 375°F and grease a 1-1/2-quart baking dish with nonstick spray.
Ensure the oven is fully preheated to achieve even cooking.
In a skillet, melt the butter over medium heat and sauté the chopped onion until golden and fragrant.
Cook the onion slowly to bring out its natural sweetness.
In a mixing bowl, whisk together the eggs and milk until well combined.
Whisk thoroughly to ensure a smooth mixture.
Add the cooked rice, shredded cheese, salt, and white pepper to the egg mixture and stir to combine.
Mix gently to avoid breaking the rice grains.
Pour the mixture into the prepared baking dish and sprinkle the top with smoked paprika and dried parsley.
Spread the mixture evenly for uniform baking.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the soufflé is set.
Check doneness by inserting a knife into the center; it should come out clean.
Serve warm, garnished with additional parsley if desired, and enjoy your delicious creation!
Pair with a fresh salad for a complete meal.
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