Baked Rice With Ricotta Recipe

• 1 1/2 c. arborio rice, or possibly long grain rice
• 1/2 c. egg beaters 99% egg substitute
• 1 3/4 c. skim lowfat milk
• 1/4 c. parmesan cheese
• 1 c. part-skim ricotta cheese
• 1/4 c. italian parsley, chopped
• 1/2 tsp salt
• 1/2 tsp white pepper

1. Cook rice in 4 qts boiling water till barely tender, about 7 min.
2. Transfer to a mesh strainer and cold to room temp.
3. Preheat overn to 350F.
4. Greas a 9x13x2-inch baking dish.
5. Whish egg stubstitute and lowfat milk.
6. Add in the cheeses and seasonings.
7. Stir in rice and mix well.
8. pour into prepared pan.
9. Cover with parchment papter.
10. Cover which with aluminum foil.
11. Bake in oven till a knife inserted in center comes out clean, about 40-45 min.
12. Remove from oven; throw away foil and parchment paper.
13. Broild for 2-3 min till light golden brown.
14. Let rest for 10 min before slicing into squares to serve.

arborio rice, egg beaters, milk, parmesan cheese, ricotta cheese, italian parsley, salt, white pepper

Taken from cookeatshare.com/recipes/baked-rice-with-ricotta-75506 (may not work)