Rice with Cheese
A savory Anglo-Indian baked rice dish where rice is simmered in milk until tender, mixed with cheese and seasonings, and baked until golden brown. Similar to a savory rice pudding or gratin.
Ingredients
- 1 cup White Rice (short or medium grain preferred) (Approximately 200g. Original calls for a 'teacupful'.)
- 3 cups Whole Milk (Approximately 750ml. Original calls for 'two breakfast-cupfuls' plus extra for moisture.)
- 1.5 cups Cheddar Cheese, grated (Divided use: 1 cup for mixture, 1/2 cup for topping.)
- 0.5 tsp Black Pepper, ground
- 0.5 tsp Salt
- 1 tbsp Prepared English Mustard (Optional, for serving at the table.)
- 1 tsp Butter (For greasing the pie dish.)
Instructions
- 1Preheat your oven to 200°C (400°F). Lightly grease a pie dish or baking casserole with butter.
- 2Wash the rice thoroughly in several changes of cold water until the water runs clear, then drain.
- 3In a saucepan, combine the washed rice and milk. Bring to a gentle boil, then reduce heat to low. Simmer for 10 to 11 minutes, stirring occasionally to prevent sticking.
- 4Remove the saucepan from the heat. Cover and let it stand until the rice has soaked up most of the milk but remains moist. The mixture should not be dry.
- 5Stir in 1 cup of the grated cheese, the salt, and the pepper into the moist rice mixture. Ensure it is well combined.
- 6Transfer the mixture into the prepared pie dish. Sprinkle the remaining 1/2 cup of grated cheese over the top. Place in the oven and bake until the top is nicely browned.
- 7Serve hot. Provide prepared mustard at the table for those who wish to add it.