Prep 30 mins
Cook 1 hr
I can't count how many times I've made this for cookouts instead of the usual potato salad. It is at its best served semi-warm, and is different and yummy. It's also a favorite side for baked ham. Multiply as needed.
- 3⁄4 cup uncooked long-grain rice
- 2 cups boiling water
- 1⁄2 cup sugar
- 2 eggs, beaten
- 2 1⁄4 cups whole milk
- 1⁄4 teaspoon salt
- 4 ounces Velveeta cheese, diced
- Preheat oven to 325°.
- Cook rice in boiling water until dry.
- Add milk, eggs, salt and sugar.
- Add diced cheese.
- Bake uncovered for 1 hour or until golden.
I tried this recipe for my family last night. It would have been great with less milk, more cheese, and no sugar. The way it is, it was too sweet and too thin. None of us really liked it very much.
I was craving comfort food this weekend so I made this recipe. I think that I may have used the wrong kind of rice (I used the long grain rice that cooks in 5 minutes) and had to adjust the amount of water. Despite my mistake, this turned out to be a wonderful dish. Slightly sweet, a bit like rice pudding and RSHDiva is correct, best served warm. I doubled the recipe and boy am I glad - it makes a great breakfast. Next time I will stir it several times during the baking process to insure all of the Velveeta melts. Thanks for sharing, what a great budget stretcher!