Rice And Cheese Pudding With Peas Recipe
Ingredients
1 cup long-grain white rice
2 1/4 cups low-fat (1 1/4 milkfat) milk
3/4 cup water
1 medium-size yellow onion, finely chopped
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2/3 cup frozen green peas
1/2 cup shredded low-fat fontina or Monterey Jack cheese (2 ounces)
1/8 teaspoon black pepper, or to taste
Directions
1 Bringa medium-size saucepan of waterto a boil.
Add the rice and boil for 2 minutes.
Drain and rinse under cold waterto stop the cooking, in the same saucepan, bring the milk, water, onion, bay leaf, salt, nutmeg, and allspice to a simmer over moderate heat.
Add the rice, lowertheheat, and cook, uncovered, stirring frequently, for 25 minutes or until the rice is very tender and creamy.
If all the liquid evaporates before the rice is tender, add a little more water.
2 Remove and discard the bay leaf.
Stir in the peas andcookfor2 minutes.
Stir in the cheese and pepper and cook for 1 minute or until the cheese has melted.
Add the rice and boil for 2 minutes.
Drain and rinse under cold waterto stop the cooking, in the same saucepan, bring the milk, water, onion, bay leaf, salt, nutmeg, and allspice to a simmer over moderate heat.
Add the rice, lowertheheat, and cook, uncovered, stirring frequently, for 25 minutes or until the rice is very tender and creamy.
If all the liquid evaporates before the rice is tender, add a little more water.
2 Remove and discard the bay leaf.
Stir in the peas andcookfor2 minutes.
Stir in the cheese and pepper and cook for 1 minute or until the cheese has melted.
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