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Slow-Cooked Creamy Rice Recipe

This wonderful side dish goes well with any meat stew. I use fresh herbs on hand along with the chopped parsley to add even more flavor.—Laura Crane, Leetonia, Ohio

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Slow-Cooked Creamy Rice Recipe

Prep: 25 min. Cook: 2-1/2 hours

Yield: 8 Servings

25 150 175

Ingredients

3 cups cooked rice
2 eggs, lightly beaten
1 can (12 ounces) evaporated milk
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded cheddar cheese
1 medium onion, chopped
1/2 cup minced fresh parsley
6 tablespoons water
2 tablespoons canola oil
1 garlic clove, minced
1-1/2 teaspoons salt
1/4 teaspoon pepper

Directions

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3 hours or until a thermometer reads 160°. Yield: 8 servings.

Originally published as Slow-Cooked Creamy Rice in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p78

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