Green Rice

By • April 24, 2014 • 21 Comments

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Author Notes: This is a recipe from my friend Perry, who grew up in Alabama and learned it from her grandmother. Its name is misleading, as dairy plays a bigger role than greens here, but the almost-charred spring onions and the flecks of herbs make this a little more exciting -- and more refined -- than a straight-up congolmeration of eggs, milk, cheese, and rice. As Perry says, it is delicious the next day, cold, for breakfast. Cold bites snuck out of the pan will also serve as a nice, furtive midnight snack.

These measurements don't have to be exact -- just add extra milk as needed, and cook until it's done.
Marian Bull

Serves 8 to 10

  • Half a stick of butter, plus more for greasing the pan
  • 2 to 3 bunches of spring onions -- like green onions or green shallots, or scallions -- sliced into rings, green parts reserved
  • 2 cups cooked white rice (or more, if you have it)
  • 2 to 3 eggs, depending on how big they are and how much rice you have, beaten with a fork
  • 1 to 1 1/2 cups milk
  • 2 cups grated sharp cheese, like cheddar
  • 1 cup chopped parsley, tightly packed (or mustard greens, etc.)
  • Salt and pepper, to taste
  1. In a wide pan, heat half a stick of butter over medium heat. Add the white and light green onion slices to the pan and cook until they are golden and just begin to crisp up -- you want a little bit of that burnt onion taste, but you still want some soft bits. Salt lightly, to taste.
  2. Remove from heat, let cool slightly, and add the cooked rice, stirring to combine and coat the rice with butter and oniony bits. Stir in the eggs, plus enough milk to form a thick batter.
  3. Add the cheese and parsley, plus a handful of the green onion parts, minced. Adjust the milk if necessary -- it should be between gloppy and runny. Add salt and pepper, "remembering that the cheese is salty, but salty is good," says Perry.
  4. Pour into a buttered ("ha ha as if it needed it") pie pan. The liquid should fill up to the level of the rice, so add more if it looks like it will burn or dry out while baking. Bake at 350° F until set, about 45 to 60 minutes. Slice it like a pie. Save leftovers for breakfast the next day.
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Comments (21) Questions (0)

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26 days ago Regine

Love this recipe. I only use 1 cup milk and 2 eggs.

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3 months ago Helen

i used brown rice. using a rice-base for the custard is a good way to make gluten free "quiche" too. i can imagine all sorts of things to this recipe to make quiche. :)

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3 months ago Marian Bull

Marian is Food52's Associate Editor.

Yes! This is perfect for entertaining gluten-free guests.

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3 months ago Helen

just made this, substituting swiss chard and garlic chives for the parsley and it's a keeper of a recipe! i think using 3 eggs is a good bet to have it be more firm (i had just over 2 cups of rice). parsley would have probably been delicious, with the added herby flavour!

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3 months ago Marian Bull

Marian is Food52's Associate Editor.

I bet the chard was lovely! Glad you enjoyed it.

Kirsten_gourmet_2014

3 months ago KirstenS

"Serves 8-10"... BF and I have practically eaten half the pie at one go. Has anyone tried to increase the recipe and make it in a rectangular backing dish?

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3 months ago Marian Bull

Marian is Food52's Associate Editor.

I bet you could! I'd go with glass, though, since it will probably get you a better crust.

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5 months ago tfb

No lactose version: I replaced cheddar with parmesan, and used almond milk instead of regular. Added lots of spinach. Was delicious! Easy, would definitely make this again!

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5 months ago Helens

Is there not lactose in parmesan?

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5 months ago tfb

Aged, hard Parmesan has significantly less lactose and is tolerated more by intolerant a than younger, softer cheeses. It obviously depends on the person but my lactose intolerant green rice is with with Parmesan in limited quantities

Kirsten_gourmet_2014

6 months ago KirstenS

Oooh...I bet you could throw some asparagus in here too!

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6 months ago Marian Bull

Marian is Food52's Associate Editor.

Totally. I'd slice it into thin little rounds!

Kirsten_gourmet_2014

6 months ago KirstenS

This was so tasty that BF and I ate half the pan! Thank you!

Kirsten_gourmet_2014

6 months ago KirstenS

P.S. The asparagus was a good addition. I used a mix of brown and wild rice that had been leftover from the night before.

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6 months ago Marian Bull

Marian is Food52's Associate Editor.

Awesome! So happy to hear this.

Kirsten_gourmet_2014

4 months ago KirstenS

I'm now coming back to this, midsummer. I'm making it for a friend in the middle of chemo, who's basically confined to eating comfort foods. This time I may try to add thin-sliced squash. Or kale.

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6 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I served this last night to resounding praise! I added about a cup of tiny broccoli florets, lightly steamed, and a pinch of nutmeg; used Trader Joe's "Brown Rice Medley" -- brown basmati + daikon radish seed + black barley, which to my mind is the best product they've ever sold -- as the base. The accolades continued throughout the meal, including the most important one: "You must make this again!" I've made this the cover photo for my "Roots and Cheese" collection. ;o)

Ehanhan4

6 months ago nomnivorous

Oh the brown rice medley sounds wonderful! I was going to ask if brown rice would work for this recipe. Mmmm!

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6 months ago Marian Bull

Marian is Food52's Associate Editor.

So happy to hear this!

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6 months ago robin lewis

this looks and sounds so delicious. any make-ahead suggestions?

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6 months ago Marian Bull

Marian is Food52's Associate Editor.

you can make it ahead and serve it cold! or gently reheat in the oven, but i've never tried that.