Baked Rice

Rate this recipe

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 cups cooked rice
  • 1 cup grated sharp Cheddar cheese
  • 1 egg, lightly beaten
  • 1 green pepper, finely chopped
  • ½ garlic clove, minced
  • 2 tablespoons oil
  • ½ cup light cream

Method

  1. Preheat oven to moderate (350°F.).

  2. Combine all ingredients and mix well. Turn into a casserole and bake for thirty minutes, turning once. If the mixture becomes too dry, cover the casserole.

Part of