Wash and dry rice. Combine rice and broth in a pot and bring to a boil. Lower heat, place lid on pot, and simmer 45 to 55 minutes or until rice has absorbed the liquid.
Whisk together milk and flour and heat over medium heat, whisking continually until it boils. Continue boiling and whisking until mixture becomes thick. Take off of heat, mix in cheese until it is melted. Add in parsley, onion, paprika, savory, and thyme. Season with white pepper.
Whisk egg yolks until thick and lemon colored, about 5 minutes. Add in cheese mixture. Whisk 1/4 cup egg whites into cheese mixture and then fold cheese mixture into the rest of the egg whites. Fold in rice.
Spoon mixture into a cooking spray coated soufflé dish. Bake 45 to 55 minutes or until soufflé is set. Serve right away.