- Prep Time: 2h 00 min
- Cook Time: 30 minutes
Nutrition facts (per portion)
- Serving Size: 1 cup
This savory rice pudding with corn is a rich complement to holiday meals as well as roasted or grilled dishes.
- In large skillet heat butter over medium-high heat; add onion and saute 3-4 minutes, stirring often, until softened but not browned. Remove from heat and hold
- In a greased deep half steamtable pan combine corn and rice and mix well. Stir in onions to mix. Hold.
- In a large bowl combine eggs, milk, salt, pepper and hot sauce; pour mixture over rice and stir until mixed. Bake in 375 F. oven for 1 to 1 1/2 hours or until firm to the touch. Remove from oven, let stand 10 minutes before cutting into 12 squares to serve.