Author Notes: Sometimes my best culinary creations have been discovered by accident. This recipe came to me one afternoon when I set out to make a sweet, old-fashioned favorite – rice pudding. As I smelled the milk and rice swirling in the pot, I wanted to dive into a big bowl of mac n’ cheese. I changed direction altogether and ended up with what I like to call "rice n' cheese" (accidental rice pudding). I served it the next day for breakfast with fried eggs and prosciutto, but it could also be a great side dish for crispy fried chicken. What’s more? It’s a tasty mac n’ cheese compromise for those who can’t tolerate gluten and don’t feel like cooking with gluten-free pasta. Enjoy! —SunnySideUp (lesley829)
Serves: 2-4 (as side dish)
1/4 - 1/2
head of garlic
olive oil, for drizzling
cup arborio rice
cups skim milk
tablespoons grated white cheddar
tablespoons grated parmesan cheese
tablespoons snipped chives, for garnish
- Preheat oven to 350 degrees F.
- Cut off about ½ inch from the top of the garlic head, just enough so you can see the tops of the cloves. Pour a healthy drizzle of olive oil over the tops of the cloves.
- Cover with foil and roast in oven for roughly 40 minutes. Once cloves are cool enough to handle, squeeze them out from their skins and mince. Reserve until later.
- Heat milk in medium saucepan until smoking.
- Add rice and bring to a low boil.
- Reduce heat and simmer uncovered until milk is absorbed (about one hour), making sure to stir frequently.
- Remove from heat and stir in the cheese, garlic, butter and enough salt and pepper to your liking.
- Garnish with snipped chives.
- This recipe was entered in the contest for Your Best Savory Rice Dish