Cream Cheese Rice
Escalloped rice recipe from 1918
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 people
Calories 355 kcal
2 for the sauce and 1 for the 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.