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Serves
2-4 (as side dish)
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)
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Ingredients
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1/4 - 1/2
head of garlic
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olive oil, for drizzling
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1/2 cup
arborio rice
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2 cups
skim milk
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1 tablespoon
butter
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3 tablespoons
grated white cheddar
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3 tablespoons
grated parmesan cheese
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kosher salt
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cracked pepper
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2 tablespoons
snipped chives, for garnish
Directions
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Preheat oven to 350 degrees F.
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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.
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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.
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Heat milk in medium saucepan until smoking.
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Add rice and bring to a low boil.
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Reduce heat and simmer uncovered until milk is absorbed (about one hour), making sure to stir frequently.
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Remove from heat and stir in the cheese, garlic, butter and enough salt and pepper to your liking.
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Garnish with snipped chives.
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