Savory Rice and Mushroom Pudding
My friend Regina Charboneau at Twin Oaks in Natchez gave me this recipe for a savory rice pudding is a different twist on rice as a side dish .You can use white, brown or wild rice and a variety of mushrooms. She recommends using a mix of 1 cup of white or brown if using wild rice for a creamier rice pudding. It's a great side dish for meat or fish.
Ingredients
- 6 eggs
- 1 cup cream
- 2 cups rice, cooked
- 1/2 ci[ green onion
- 1/2 cup white onion, chopped
- 2 cups mushrooms, sliced
- 1 tsp. salt
- 1/4 tsp. sage
- 1/2 tsp. garlic
- 1/2 tsp. black pepper
Instructions
Mix the eggs and cream in bowl with wire whisk.
Sauté the white onions until translucent, add green onions, mushrooms and sauté for 3 minutes.
Add the salt, sage, garlic and black pepper and cook for 1 minute more.
Stir in the rice to sautéed mushroom mixture - let cool for ten minutes.
Add cream mixture and stir until well mixed.
Pour into oiled custard cups.
Bake in a preheated 350 degree F oven for 50-60 minutes – until firm in the center.
Notes
Serve warm.
You can use brown, white or wild rice mixed with white or brown rice
Time to prepare: 1 hour, 20 minutes.
Serves 8.
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