Parmesan and Rice Spoon Bread

1 cup cold unsalted cooked Rice
1 1/2 cups whole milk
3/4 cup water
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into pieces
5 large eggs, separated
2 oz finely grated Parmigiano-Regiano (1 cup)
2 Tbsp minced fresh chives
1/4 tsp black pepper

Put oven rack in middle position and preheat oven to 350 F. Butter a 9
1/2-in, deep-dish pie plate

Simmer rice, milk, water, and salt, uncovered, in a 3-qt heavy
saucepan over low heat, stirring frequently, until very thick, about
20 min. Remove from heat and stir in butter, then yolks and cheese.
Transfer to a large bowl and cool to room temperature, then stir in
chives and pepper.
Beat egg whites with a pinch of salt in a bowl with an electric mixer
at high speed until mixture just holds soft peaks, then fold into rice
mixture. Pour into Pie Plate and bake until golden brown and just set,
20 to 25 min.

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