Rice 'N Cheese
Prep time
Cook time
Total time
Serves: 1 to 2
  • 1 cup leftover cooked rice (I used short-grain brown; use whatever you have or like)
  • 1½ cups whole milk
  • 1 Parmesan rind (if you have one)
  • A few sage leaves (or a little oregano, or a clove of garlic, or a pickled hot pepper)
  • 2 peppercorns
  • Salt
  • ¼ cup grated Parmesan cheese
  • ⅓ to ½ cup grated cheddar cheese
  1. In a small saucepan, combine the rice, milk, Parmesan, sage or other flavoring, peppercorns, and a few pinches of salt if the rice wasn't salted to begin with. Bring to a boil, then turn the heat down to super low and simmer, uncovered, for 40 minutes, stirring once in a while, until the milk is nearly completely absorbed. If you're in a hurry, you can turn the heat up, but then you'll want to stay by the stove and stir much more frequently.
  2. When the milk is almost completely absorbed--you just want a tiny bit of soupiness left, to act as a sauce--remove the pan from the heat, remove the peppercorns and other flavorings if you care, then stir in the cheddar and most of the Parmesan. Heap into a bowl and top with reserved Parmesan. You can eat one big portion or serve smaller amounts with a main. A big green salad is good on the side either way.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2016/02/rice-n-cheese.html