Preparation / Directions:
Bring chicken broth to boil. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Stir in butter, oregano and tabasco. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks and add chicken. Fold in about a third of the egg whites, then remainder. Pour into an unbuttered 1 quart souffle or baking dish. Bake in a preheated 325 degree oven until puffed and golden brown, about 45 minutes. Serve immediately. Makes 4 servings.