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I am calling this recipe Cream Cheese Rice, because Escalloped Rice sounds too formal. It is a very basic side dish made of rice, cream cheese, a white sauce and topped with bread crumbs.
I’ve seen a lot of recipes that say to boil the rice and then drain it. I tried that method with this recipes and the rice came out very different from what I am used to. I’ve mentioned before that I wouldn’t be able to make rice if the rice cooker had never been invented. I burn rice, but I can boil it and have it turn out sort of okay. I wouldn’t boil rice again, it just isn’t right. It worked for this recipe since I baked the dish and the rice dried out.
The recipe says to layer the rice and cream cheese. In reality, you will only have two layers of rice with cream cheese in the middle. I think this would have been even better if the rice and cream cheese were stirred together instead of layered.
Top the rice and cream cheese with the white sauce. My sauce is more pink because I let the butter brown too long.
Top with the breadcrumbs and bake 350 degrees for about 25 minutes or until the top is a nice golden brown.
My family loved this recipe. I served it as a side with some ham. This recipe would serve 5 people and the cost of the ingredients came to $1.22 making each serving less than a quarter! Cheap and tasty side dish.
Escalloped Rice. One cup rice, four coups boiling water, six ounces cream cheese, two scant teaspoons salt, white sauce and buttered bread crumbs. First wash rice thoroughly then drop it into the boiling salted water and boil about 20 minutes or until grains are soft. Drain the water from the rice and place the cooked rice in a greased baking dish in alternate layers with grated cheese and white sauce.
Add enough white sauce to moisten rice, cover with buttered bread crumbs and bake in moderate oven until dish is heated through and crumbs are brown. White sauce: One and a half cup milk, two tablespoons fat, (oleo or butter) two tablespoons flour, salt and pepper to taste. Melt fat in a pan, add the flour and mix thoroughly but do not brown. Take the pan from the fire, stir in the milk gradually. Put the pan back on the fire and let the sauce come to a good boil, add salt and pepper.
Mrs. Harry Kern. R. R. No. 2, Miamisburg, O.
Printed in The Dayton Herald on February 7, 1918
Cream Cheese Rice
- 1 cup rice
- 4 oz cream cheese
- 1 tsp Salt
- 1 1/2 cups milk
- 3 tbsp butter 2 for the sauce and 1 for the breadcrumbs
- 1/2 cup breadcrumbs
Boil the rice in 4 cups of water until tender, about 20 minutes.
While the rice is cooking, melt 2 tbps butter and 2 tbsp flour. Cook the flour for several minutes before slowly whisking in the milk.
Drain the rice and layer with cream cheese in an 8" square pan. Pour the white sauce over the rice.
Mix the breadcrumbs with 1 tbsp of melted butter and sprinkle over the top.
Bake at 350 degrees for about 25 minutes, or until the top is a nice golden brown.