Green Rice Timbales

• 3 cups cooked rice
• 3 cups (12 ounces) shredded fontina cheese
• 3 cups half-and-half
• 4 large eggs
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons butter or margarine
• 1/2 cup minced green onions
• 4 garlic cloves, minced
• 1 (10-ounce) package fresh spinach, coarsely chopped
• 1/2 cup chopped fresh parsley
• Garnishes: baby carrot fans, fresh parsley sprigs

1. Combine first 6 ingredients in a large bowl.
2. Melt butter in a large skillet; add green onions and garlic, and saute 2 to 3 minutes or until tender. Add spinach; cook, stirring constantly, 1 minute or just until wilted. Stir in parsley, and add to rice mixture. Spoon into 12 lightly greased 10-ounce custard cups or individual souffle dishes, and place in 2 (13- x 9-inch) pans. Add hot water to pans to depth of 1 inch.
3. Bake at 350u0b0 for 30 minutes or until set. Remove from water; cool on wire racks 5 minutes. Loosen edges with a knife; unmold onto a serving platter. Garnish, if desired.

rice, fontina cheese, eggs, salt, freshly ground pepper, butter, green onions, garlic, fresh spinach, parsley, baby carrot fans

Taken from www.myrecipes.com/recipe/green-rice-timbales (may not work)