Slow-Cooked Creamy Rice
TOTAL TIME: Prep: 25 min. Cook: 2-1/2 hours
YIELD: 8 servings.
This wonderful side dish goes well with any meat stew. I use whatever fresh herbs I have on hand along with the chopped parsley to add even more flavor. —Laura Crane, Leetonia, Ohio
Ingredients
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3 cups cooked rice
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2 large eggs, lightly beaten
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1 can (12 ounces) evaporated milk
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1 cup shredded Swiss cheese
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1 cup shredded cheddar cheese
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1 medium onion, chopped
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1/2 cup minced fresh parsley
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6 tablespoons water
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2 tablespoons canola oil
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1 garlic clove, minced
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1-1/2 teaspoons salt
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1/4 teaspoon pepper
Directions
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1.
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°.
Nutrition Facts
3/4 cup: 290 calories, 15g fat (8g saturated fat), 94mg cholesterol, 624mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 13g protein.
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