I made this pie one time from an old handwritten recipe that was just titled Real Good Rhubarb Pie. This creamy rice recipe make me think of that. Like, if you were at a friend’s house and they served you this with supper, it’s so delicious, you’d demand the recipe, and you’d just write Real Good Rice Side Dish at the top. It’s truly one of the most addictive new side dishes I’ve made in a while–and easy!
How to make Creamy Rice with Roasted Garlic:
2 heads garlic
1 cup rice
1 1/4 cups water
2 egg yolks
2 whole eggs
1 cup cream or milk
1/2 cup grated Parmesan
salt and pepper
Cut the tops off the heads of garlic to reveal the cloves. Place in an aluminum foil “cup”–just enough foil to wrap the garlic. Drizzle olive oil on top of each head, wrap completely, and roast in the oven at 425-degrees for 45 minutes.
I love roasted garlic. It’s the simplest way to prepare garlic, and the flavor is outrageous.
When the heads are roasted, the cloves are very soft and squeeze out easily. Place in a small bowl; mash them up and set aside.
While roasting the cloves, prepare the rice. You can use any kind of rice you want. My favorite rice is an organic jasmati. And I love my rice cooker. However you cook your rice–stovetop or rice cooker–for one cup of rice, add 1 1/4 cups water. I also add about a tablespoon of olive oil while cooking. Cook until rice is fluffy and wonderful.
Transfer rice to a medium-size mixing bowl. Add the egg yolks, whole eggs, cream or milk (I recommend cream), Parmesan, mashed garlic, and salt and pepper to taste. Stir to combine.
Lightly grease a 1 1/2 quart casserole dish. Transfer the mixture to the baking dish.
Bake at 350-degrees for 30 minutes, uncovered.
Eat it up like ice cream, it is that insanely delicious.