R AND R PUDDING
Rutabaga and rice baked together in a casserole dish make a tasty side.
Provided by PJ's kitchen
Categories Side Dish Vegetables
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
- Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
- Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
- Bake in preheated oven until top is lightly browned, about 1 hour.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 21 g, Cholesterol 51.5 mg, Fat 3.2 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 337.5 mg, Sugar 10.3 g
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