Recipes from Italy :: Italian Side Dishes
2 c. water
1 c. uncooked regular rice
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. red pepper sauce
1/4 tsp. pepper
1 med. onion, chopped
1 med. green bell pepper, chopped
2 c. shredded mozzarella or Cheddar cheese (8 oz.)
4 eggs, slightly beaten
2 1/2 (two and a half) c. milk
1/2 c. grated Parmesan cheese
Heat water, rice, salt, mustard, red pepper sauce and pepper to boiling, stirring once or twice; reduce heat. Cover and simmer 14 mins., without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5-10 mins.
Lay half each of the rice, onion, green pepper and mozzarella cheese in greased 11 x 7-in. baking dish; repeat layers.
Mix eggs and milk; pour over rice mixture. Sprinkle and distribute with Parmesan cheese. At this point, the casserole can be covered and refrigerated up to 24 hours. Bake uncovered or without a lid at 325 degrees fahrenheit until set, 45 to 50 mins. Let stand 10 mins. Cut into square or rectangles.
Yields 8 servings.
