Parmesan and Rice Spoon Bread
 
1 cup  cold unsalted cooked rice
1-1/2 cup  whole milk
3/4 cup  water
1/2 tsp  salt
3 Tbsp  unsalted butter, cut into pieces
5 large  eggs, separated
2 oz.  finely grated parmigiano-regiano (1 cup)
2 Tbsp  minced fresh chives
1/4 tsp  black pepper
 
  put oven rack in middle position and preheat oven to 350 f. butter a 9
1/2-   in, deep-dish pie plate
 
simmer rice, milk, water, and salt, uncovered, in a 3-qt heavy 
saucepan over low heat, stirring frequently, until very thick, about 
20 min. remove from heat and stir in butter, then yolks and cheese. 
transfer to a large bowl and cool to room temperature, then stir in 
chives and pepper. 
beat egg whites with a pinch of salt in a bowl with an electric mixer 
at high speed until mixture just holds soft peaks, then fold into rice 
mixture. pour into pie plate and bake until golden brown and just set, 
20 to 25 min. 
 
-- 
(ID: 1244) Mirror: rec.food.recipes: Fri, Sep 23, 2005


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