Rice N' Cheese

• 1/4 - 1/2 head of garlic
• olive oil, for drizzling
• 1/2 cup arborio rice
• 2 cups skim milk
• 1 tablespoon butter
• 3 tablespoons grated white cheddar
• 3 tablespoons grated parmesan cheese
• kosher salt
• cracked pepper
• 2 tablespoons snipped chives, for garnish

1. Preheat oven to 350 degrees F.
2. Cut off about 1/2 inch from the top of the garlic head, just enough so you can see the tops of the cloves. Pour a healthy drizzle of olive oil over the tops of the cloves.
3. Cover with foil and roast in oven for roughly 40 minutes. Once cloves are cool enough to handle, squeeze them out from their skins and mince. Reserve until later.
4. Heat milk in medium saucepan until smoking.
5. Add rice and bring to a low boil.
6. Reduce heat and simmer uncovered until milk is absorbed (about one hour), making sure to stir frequently.
7. Remove from heat and stir in the cheese, garlic, butter and enough salt and pepper to your liking.
8. Garnish with snipped chives.

head of garlic, olive oil, arborio rice, milk, butter, grated white cheddar, parmesan cheese, kosher salt, cracked pepper, chives

Taken from food52.com/recipes/1967-rice-n-cheese (may not work)