Prep 5 mins
Cook 30 mins
Uses 2 cups of cooked white rice. It's from Traditions by the Oak Knoll School of the Holy Child, submitted by Theresa Patterson. If you double this recipe, double the cooking time too. I haven't made this yet but it sounds like a quick and easy recipe that kids would like too.
- 2 tablespoons butter or 2 tablespoons margarine
- 1 1⁄4 cups cheddar cheese, shredded
- 2 cups milk, hot
- 2 cups white rice, cooked
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 2 eggs
- paprika (optional)
- Preheat oven to 350 degrees F.
- Mix the butter, cheese and milk.
- Add the cooked rice, salt, and mustard.
- Beat eggs slightly and add to the mixture.
- Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish.
- Sprinkle top lightly with paprika, if desired.
- Bake for 30 minutes or until lightly browned on top.
Really easy & yummy recipe. <br/>I amended the recipe and added some marinated roasted red peppers, as well as some parm cheese, black pepper and a bit less milk. <br/>I also topped it with some smoked paprika and some french fried onions for some crunch. <br/>Great recipe and a keeper. Thanks Oolala.
I found this looking for something to do with a bunch of leftover basmati rice. Very tasty, although a very mild flavor. I like Martha's suggestion in the future of adding something like chiles or other spices to bump up the flavor. Seeing didyb's review, I decreased the amount of milk to around 1 2/3 cup and used a bit extra rice (around 1/4 cup extra). I also increased the cook temp to 375 and it still took about 45 min. I suspect we will be making this again, with some modifications as I mentioned already.
It was good. I had to increase the temp and cook time to get in done in 45 minutes. Next time I will decrease the amount of milk by 1/2 cup to help it get done in 30 minutes at 350. I had leftover mexican rice so it had some extra flavor to it. The idea of adding chilies is a good idea. Thanks for a good rice recipe.