Rice Souffle

1 box rice
1/4 lb. grated cheese
pint milk
4 eggs, seperated

Cook rice until tender. Make medium cream sauce with the milk. Put grated cheese in this sauce, 1 Tbsp. butter, salt, pepper and a little paprika. When sauce is cooked take from stove and put in 4 well beaten yoks. Fold in rice, lastly fold in beated egg whites to this mixture. Put in greased pan and bake in a medium oven for half an hour. Serve hot.