In a small saucepan, heat the butter
over medium heat until bubbly, add onion and sauté for 2 minutes. Reduce heat to low, add the flour and
cook, stirring constantly, for 2 minutes. Gradually whisk in the hot milk, add
the salt, pepper and nutmeg. Stir until sauce thickens. Remove from heat. Add the cheese, rice, broccoli and egg
yolks, mix well. In a large bowl, beat egg whites until
soft peaks form. Fold 1/4 of egg white in broccoli
mixture, then fold in the remaining whites. Lightly grease 4 x 3/4 cup capacity
soufflé dishes and divide mixture between each dish. Bake at 180°C for 25 minutes. Serve immediately.