Savory Rice Pudding
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
1 casserole
- Serves:
- 12-14
ingredients
-
TOMATO SAUCE
- 1⁄4 cup extra virgin olive oil
- 1 large white onion, peeled and cut into slivers
- 3 garlic cloves, minced
- 1 (28 ounce) can whole plum tomatoes with juice, coarsely pureed
- 1 (15 ounce) can diced tomatoes with juice
- 6 poblano chiles, roasted, peeled, seeded, and cut into thin strips
- 1 teaspoon dried Mexican oregano
- 2 bay leaves
- 1 pinch sugar
- salt & freshly ground black pepper, to taste
-
CREAM SAUCE
- 2 cups creme fraiche
- 2 cups plain yogurt
- salt & freshly ground black pepper, to taste
-
TO ASSEMBLE
- 1 1⁄2 cups grated mozzarella cheese
- 1 1⁄2 cups grated monterey jack cheese
- 6 cups cooked long-grain rice (2 cups raw)
directions
- FOR TOMATO SAUCE.
- Heat oil in a medium saucepan.
- Saute the onion and garlic until softened and slightly browned.
- Add tomatoes and chile strips and cook for another 5 minute.
- Season with oregano, bay leaves, sugar, salt, and pepper to taste.
- Simmer for 20 min., until slightly thickened.
- FOR THE CREAM SAUCE.
- Stir creme fraiche and yogurt together. Season with salt and pepper.
- TO ASSEMBLE.
- Preheat oven to 350.
- Butter a large(3 qt.) baking dish.
- Toss the monterey jack and mozzarella cheeses in a bowl.
- Spoon half the rice into a dish and smooth evenly.
- Cover with half the tomato sauce and then half the cream sauce.
- Spread half thecheese over the cream sauce.
- Repeat with the remaining rice, sauce,and cream.
- Reserve the remainig cheese.
- Lightly cover the casserole with foil and bake 30 minutes,until heated through.
- Uncover and sprinkle with reserved cheese.
- Return the UNCOVERED casserole to the oven and bake 10-15 minutes more, or until cheese melts.
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