Baked Rice and Cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 3 cups milk, warmed
- 1 teaspoon kosher salt, or to taste
- Dash of Tabasco sauce
- 2 cups coarsely shredded Cheddar
- 3 to 4 cups cooked medium- or long-grain white rice
- 1 cup coarsely shredded mozzarella
- Preheat the oven to 350F.
- Lightly butter a shallow 2-quart baking dish, about 8 inches square or 11 x 7 inches.
- Melt the butter in a large saucepan.
- Add the flour and cook, stirring, over low heat for 5 minutes.
- Gradually stir in the milk; cook, stirring, until the milk boils and the sauce is slightly thickened.
- Remove from the heat.
- Add the salt and Tabasco sauce.
- Stir in the Cheddar.
- Taste and add more salt if needed.
- Spread the rice in the baking dish.
- Pour the cheese sauce over the top.
- Sprinkle with the mozzarella.
- Bake until the top is browned and bubbly, about 45 minutes.
- Let stand for 10 minutes before cutting into squares and serving.
- Mushroom-and-Bacon Baked Rice and Cheese: Omit the Tabasco.
- Heat 1 tablespoon olive oil in a large skillet.
- Add 1 slice bacon, diced, and cook, stirring, until lightly browned.
- Add 2 cups sliced cremini or white button mushrooms and 1/2 cup chopped onion.
- Cook, stirring, until golden brown, about 10 minutes.
- Season with salt and pepper.
- To assemble the casserole, spread half of the rice in the baking dish.
- Spoon the mushroom filling evenly over the top.
- Add the remaining rice in an even layer.
- Pour the cheese sauce on top.
- Sprinkle with the mozzarella and bake as directed.
unsalted butter, flour, milk, kosher salt, tabasco sauce, cheddar, longgrain white rice, mozzarella
Taken from www.cookstr.com/recipes/baked-rice-and-cheese (may not work)