Wednesday, November 4, 2009

Rice Spoon Bread

Ok, I followed the recipe and was wondering if it is too brown on top and if this recipe is suppose to be like a chiffon type cake with custard in it? Do you take it out of the pan or scoop it up? I want to try this again as it tasted fine and good, but wasn't sure what it was suppose to look like. I went on google search and found only 1 picture already in a bowl. And it said to cook until set.???
I baked it a little longer than the 45 minutes as it was running and then the extra 8 minutes the top was real brown, as you can see in the picture. So does anyone have a picture or instructions on how to properly finish this bread (cake?). It did look good, but I just didn't think it was cooked all the way through. Please put suggestions and help in the comments. Thanks!

1 cup cooked rice
2 eggs separated
1 tablespoon butter
1 cup millk
1 cup boiling water
3 tablespoons white cornmeal
1 tablespoon flour
1 teaspoon salt
1 tablespoon sugar
Pour boiling water over cornmeal and mix. Add flour, salt and sugar. Cook over low heat until thick. Stir in rice and butter. Add the milk and well beaten egg yolks. Fold in stiffly beaten egg whites. Pour into a well buttered baking dish, place in pan containing an inch of hot water and bake. Preheat oven to 350 degrees F.
Baking time 45 minutes.


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