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Sheryl

Cheesy Rice Pudding.

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Southern Cheesy Rice Pudding

 

1 Tablespoon Butter

2 Tablespoons Flour

3/4 teaspoon deied marjoram leaves

1.4 teaspoon each of salt and pepper

1+ 1/2 Cup Milk (Low fat works great)

1+1/2 Cups Shredded Cheddar cheese. About 6 ounces.

3 cups (Cooked) long grain white rice.

2 large egg white

1 large whole egg.

You can use 3 whole eggs to make it richer. Using a couple of whites just makes it lower in fat and cholesterol.

Cook rice and set aside. Preheat oven to 325 degrees.

In a medium saucepan, melt butter and whisk in the flour, marjoram, salt, and pepper and cook for about 1 minute or until bubbly. Add milk. Cook whisking constantly, until the mixture starts thickening. Stir in the cheese until melted and thoroughly incorporated.

In a medium size bowl, combine the rice, eggs. Stir and then put in the cheese mixture. Spoon or pour into a lightly greased 8X8X2 inch baking dish. Bake for 30 to 35 minutes or until the center is set. Makes about 6 good size servings. I hope this is the one you are looking for. This is used as a main dish in Tennessee where all my family are from.


Strength and Warmth,

Sheryl

 

Sheryl Doom

ISN Support Specialist

(Retired) ISN Chat Moderator

International Scleroderma Network (ISN)

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