Rice and Corn Pudding
This savory rice pudding with corn is a rich complement to holiday meals as well as roasted or grilled dishes.
Yield: 12 ServingsServing Size: 1 cup
Prep Time: 2 hours
Cooking Time: 30
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| Ingredient | Quantity | Instruction |
|---|---|---|
| butter or margarine | 2 tbsp. | 1. In large skillet heat butter over medium-high heat; add onion and saute 3-4 minutes, stirring often, until softened but not browned. Remove from heat and hold |
| chopped yellow onion | 2 c. | |
| whole kernel corn, drained | 1-1/2 qt. | 2. In a greased deep half steamtable pan combine corn and rice and mix well. Stir in onions to mix. Hold. |
| cooked long or medium grain rice | 1-1/2 qt. | |
| large eggs, lightly beaten | 12 each | |
| milk | 1 qt. | 3. In a large bowl combine eggs, milk, salt, pepper and hot sauce; pour mixture over rice and stir until mixed. Bake in 375 F. oven for 1 to 1 1/2 hours or until firm to the touch. Remove from oven, let stand 10 minutes before cutting into 12 squares to serve. |
| salt | 1-1/2 tsp. | |
| ground black pepper | 1-1/2 tsp. | |
| hot pepper sauce | 1 tsp. | |
