Rice and Cheese Pudding Recipe.
This recipe offers a twist on the Rice and Cheese recipe from 1913. Had to read the recipe through a few times before jumping in – lots of little twists.
- 1 cup rice
- 3 eggs
- 1 cup milk
- 1 Tbsp. butter
- 1 Tbsp. gluten free flour
- 1 tsp. baking soda
- 2 tsp. paprika
- 1 cup shredded cheese
- Handful gluten free crackers, crushed
Preheat oven to 375.
I put a glass in the middle of the rice mixture to keep the rice ring form. That worked.
After 5 minutes in the oven, remove the glass and pour the cheese and milk mixture over the rice ring. Put a pot lid over the dish for 25 minutes, remove the lid for the last 5. Bake for 30 minutes total.
As you can see from the picture, the milk, cheese, and egg mixture doesn’t seep into the rice ring, so you end up with a heavy rice base and a rich, poofy cheese mousse cap on top.
Not a bad dish. Serve with a green salad and acidic white wine.