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.
Total time
55 minutes
Cooking time
40 minutes
Preparation time
15 minutes
Yield
4 servings
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.