Wednesday, June 17, 2009

Lunch... a rice casserole

Into a small casserole dish put a cup of Jasmine long grain rice, a 12 ounce can of cream of chicken soup, 6 ounces of evaporated milk, two cups of water, two tablespoons of dried onion flakes, a tablespoon of dried minced garlic, half a teaspoon of salt, and five or six grinds of fresh pepper. Stir a few times till mixed.

Bake at 375 for 45 minutes, and then remove from the oven. Stir in half a cup of shredded sharp white cheddar, and then put it back in the oven for another 15 minutes.

Remove from the oven and stir gently, and then spoon a generous helping into an oven safe single serving dish. Sprinkle more sharp cheddar on top, give it another grind or two of pepper, and dust it with smoked Hungarian paprika. Place under the broiler till the cheese turns golden brown and delicious.

Place the hot dish onto a cool plate and serve.

A few scallops stirred in with the shredded cheddar before the final baking session would do it up a treat. They only take a short time to cook, and should go in for the last 15 minutes.

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