L.A. Schools Baked Cheese and Rice (Green Rice)
From the Los Angeles City Unified School District.
The recipe card, dated August 1951, notes, “This is a flaky
casserole dish. Should not be taken from oven until moisture has
been absorbed by rice.”
Active Work Time: 25 minutes * Total Preparation Time: 1 hour
3/4 pound rice
Salt
2 eggs
2 cups milk
1/2 pound Cheddar cheese, grated
1 cup chopped parsley
2 tablespoons butter, melted
3/4 teaspoon grated onion juice
1 tablespoon paprika
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Cook rice in plenty of rapidly boiling lightly salted water until tender, about 20 minutes. Chill in cold water to stop cooking, then drain.
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Beat eggs slightly. Heat milk over medium heat just until warm, add 1 teaspoon salt and stir to dissolve. Add to eggs. Add cheese, parsley, butter, onion juice and rice and place in buttered 13x9-inch baking pan.
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Bake at 350 degrees until set, 30 to 40 minutes. Garnish with paprika and serve.
12 servings. Each serving: 232 calories; 368 mg sodium; 63 mg cholesterol; 10 grams fat; 26 grams carbohydrates; 9 grams protein; 0.26 gram fiber.
Source: Los Angeles Times newspaper, August 25, 1999