Savory Rice and Mushroom Pudding

Savory Rice and Mushroom Pudding

My friend Regina Charboneau at Twin Oaks in Natchez gave me this recipe for a savory rice pudding is a different twist on rice as a side dish .You can use white, brown or wild rice and a variety of mushrooms. She recommends using a mix of 1 cup of white or brown if using wild rice for a creamier rice pudding. It's a great side dish for meat or fish.

Ingredients

Instructions

Mix the eggs and cream in bowl with wire whisk.

Sauté the white onions until translucent, add green onions, mushrooms and sauté for 3 minutes.

Add the salt, sage, garlic and black pepper and cook for 1 minute more.

Stir in the rice to sautéed mushroom mixture - let cool for ten minutes.

Add cream mixture and stir until well mixed.

Pour into oiled custard cups.

Bake in a preheated 350 degree F oven for 50-60 minutes – until firm in the center.

Notes

Serve warm.

You can use brown, white or wild rice mixed with white or brown rice

Time to prepare: 1 hour, 20 minutes.

Serves 8.

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