Thursday, February 5, 2009

Savory Rice Pudding

(I just realized I forgot to download my pictures. That will come later!)

I was in a rice pudding kind of mood yesterday, but I needed to bring a reheatable dinner over to Neko's house. I thought a savory rice pudding would fit the bill! About halfway through, I realized maybe it was basically like a cheater's risotto - similar end result, but with a lot less picky stirring. I like less picky stirring!

Savory Rice Pudding

olive oil
1 1/2 cups cooked rice
1 carrot, diced small
1 potato, diced small (I used a Maine potato, which are not nearly as big as an Idaho or russet - so maybe half a potato if you are using a bigger variety)
1/4 cup finely chopped onion
1 egg, beaten
1 1/2 cups milk
1/3 cup shredded mozzarella
Parmesan to taste

In a medium size pot, heat olive oil over medium heat. Add carrot, potato, onion, and a dash of salt. Cook, stirring occasionally, until carrots begin to soften - about 5 minutes. Stir in the rice, egg, and milk. Bring to a boil. Lower the heat and cover the pot; simmer for about 30 minutes, stirring occasionally, until the vegetables are soft and the mixture is thickened. Stir in mozzarella and a few tablespoonfuls of Parmesan cheese.

The potatoes will soften up and mash in with the rice, adding to the creaminess of this "pudding." Great as a side dish or a main!

1 comment:

MaryAnne said...

This sounds delicious, thanks for commenting on my blog so I could discover yours! It looks like you have a bunch of really great recipes, and I'm especially excited that several of them call for whole wheat flour.