3/4 cup (3 ounces) shredded extrasharp cheddar cheese
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2/3 cup tomato chutney
1/2 cup (2 ounces) grated fresh Parmesan cheese
How to Make It
Bring water and rice to a boil in a medium saucepan; cover. Reduce heat, and simmer 20 minutes or until liquid is absorbed. Cool slightly.
Melt butter in a nonstick skillet over medium-high heat. Add onions and garlic; sauté 2 minutes. Combine rice, onion mixture, milk, and the next 5 ingredients (through eggs), stirring well. Spread chutney in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Carefully spoon rice mixture over chutney. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; uncover and let stand at room temperature 15 minutes. Sprinkle with Parmesan. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until set. Let stand 5 minutes before serving.
My review may only be half accurate because I replaced the tomato chutney with salsa which I had on hand. This recipe was very easy to make but it was a bit bland. I expected more of a rice pudding consistency, but it was not creamy. It was filling for breakfast and a side of fruit went nicely with it. I probably won't be trying this again.
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