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Saturday, July 30, 2016

R And R Pudding

Ingredients

  • Servings: 8
  • 1 cup water
  • 1/2 cup long-grain white rice
  • 1 pound rutabaga, peeled and cut into 1 1/2 inch cubes
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1/4 cup white 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.

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