- 1 cup water
- 1/2 cup long-grain white rice
- 1 pound rutabaga, peeled and cut into 1 1/2 inch cubes
- 1/2 cup milk
- 1 tablespoon butter
- 1/4 cup white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 dash ground nutmeg
- 2 eggs, separated
- Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
- Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
- Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
- Bake in preheated oven until top is lightly browned, about 1 hour.
06/21/2019
recipepes.com
r and r pudding, recipe
PT15M
PT1H
5
455 calories
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