I used all whole milk instead of the water-evaporated milk combo; I didn’t have any evaporated milk on hand. I processed the slices of bread in my food processor, and then chopped up the cheese…saved some cleanup and grated knuckles. At first, I couldn’t understand why they mixed only part of the rice with the sauce, after making it, I see why…the rice on the bottom was cheesy too, but the baking dish was easier to clean.
Escalloped Cheese and Rice
¼ cup Bacon Fat -- or butter
2 tablespoons Onion -- finely chopped
2 tablespoons Green Bell Pepper -- finely chopped
3 tablespoons Flour
½- ¾ cup Evaporated Milk
½- ¾ cup Water
½ teaspoon Salt
1 teaspoon Black Pepper
1 ½ cups Cheddar Cheese -- extra sharp, shredded
3 cups Cooked Rice
4 slices Whole Grain Bread -- processed into crumbs
Preheat oven to 375°. Grease a 2 quart flat baking dish.
In a small saucepan, melt the butter over low heat. Add the onion and green pepper and sauté until the onions begin to color, 5 minutes.
Add the flour and cook stirring, about 5 minutes. Slowly pour in the evaporated milk and water, whisking until smooth. Add the salt, pepper, cheese and parsley, continuing to whisk until the cheese is melted.
Stir one cup of the cooked rice into the cheese sauce. Pour the remaining plain rice into the baking dish and top with the sauce-rice mixture.
Sprinkle with the bread crumbs and dot with butter. Dust with paprika.
Bake for 25 minutes until bubbly and the top is slightly brown.
6 ServingsAdapted from "New recipes from Quilt Country "