Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine milk and salt; scald. sprinkle in cream of rice and cook, stirring constantly, for 1 minute. remove from heat, cover, and let stand 4 minutes. add butter and cheese; stir until melted. beat egg whites until stiff but not dry. beat egg yolks until lemon colored. gradually blend warm rice mixture into egg yolks. fold in about 1/3 of beaten egg whites, then remainder. pour into an unbuttered, 1-1/2 qt souffle or baking dish, or, first lightly butter the souffle dish and dust with parmmesian cheese. sprinkle top lightly with parmesan. bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. serve immediately.

Target recipe: preheat oven to 450°f. to make roux: melt butter, then blend in flour, salt, and cayenne pepper. add milk all at once. cook over medium heat until mixture thickens and bubbles. remove from heat. add cheese, and stir until melted. beat egg yolks in a separate bowl until thick and lemon colored. slowly add to cheese mixture, stirring constantly. reserve, cover and keep warm,. sauté mushrooms, red peppers, and broccoli or asparagus tips in olive oil, and reserve. beat egg whites to stiff peaks. in a mixing bowl, add 2 cups roux to vegetables and fold in egg whites. pour into an ungreased souffle dish. bake in a hot water bath for 15-20 minutes or until "top hat" is slightly brown. sprinkle with confectioners' sugar and serve immediately.