R And R Pudding

Ingredients

• Servings: 8
• 1 cup water
• 1/2 cup long-grain rice
• 1 pound rutabaga, peeled and cut into 1 1/2 inch cubes
• 1/2 cup milk
• 1 tablespoon butter
• 1/4 cup sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 dash ground nutmeg
• 2 eggs, separated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
• meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 2 quart casserole dish.
• drain the rutabaga, and place into a mixing bowl. add the milk, butter, sugar, salt, pepper, and ground nutmeg. beat or mash the rutabaga until smooth. stir in the cooked rice, and beat in the egg yolks.
• beat the egg whites in a separate bowl until stiff peaks form. fold gently into the rutabaga mixture. spoon mixture into prepared casserole dish.
• bake in preheated oven until top is lightly browned, about 1 hour.