Slow-Cooked Creamy Rice
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, Ohio8 ServingsPrep: 25 min. Cook: 2-1/2 hours
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.