Ham, cheddar and rice pudding
Ham and cheese, some spices, these are just smells and taste of home cooking.
Ingredients
1 cup rice (long grain, white or brown, rice)
1 1⁄2 cups ham (leftover ham, diced)
1 cup cheese (coarsely shredded Cheddar)
10 ounces corn (frozen and thawed)
2 scallion (finely chopped, including tops)
1 cup milk (wole or half fat milk)
2 egg (large, beaten)
1 pinch cayenne pepper (optional)
seasoning (salt and pepper to taste)
Instructions
- Preheat your oven to 375°F. Cook the rice according to the manufacturers instructions.
- Mix the rice, ham, 3/4 cup of the cheese, your thawed vegetable, scallions, cayenne pepper, eggs and milk in a large bowl.
- Place into a greased large baking dish, sprinkle the remaining cheese over top. Cover with foil and bake for 30-35 minutes. until it bubbles.
- Remove foil and broil 4 inches from the heat for 2 minutes, it should be lightly brown. Serve hot.
Yield
4 servings
Preparation time
15 minutes
Cooking time
40 minutes
Total time
55 minutes
Notes
Corn is easily substituted with peas, thawed if frozen, or carrots cut up small.
Substitute rice with any short pasta shape and make a ham, Cheddar cheese, and pasta pudding.
Source
easy, bake, leftovers
meat, main course, dinner
American food recipes
Food in U.S.A.
Food in U.S.A.