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Cheese and Rice Casserole (Riso e Formaggio)
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon red pepper sauce
1/4 teaspoon pepper
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cups shredded mozzarella or Cheddar cheese (8 ounces)
4 eggs, slightly beaten
2 1/2 cups milk
1/2 cup grated Parmesan cheese
Heat water, rice, salt, mustard, red pepper sauce and pepper to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes, without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Lay half each of the rice, onion, green pepper and mozzarella cheese in greased 11 x 7-inch baking dish; repeat layers.
Mix eggs and milk; pour over rice mixture. Sprinkle with Parmesan cheese. At this point, the casserole can be covered and refrigerated up to 24 hours. Bake uncovered at 325 degrees F until set, 45 to 50 minutes. Let stand 10 minutes. Cut into squares.
Yields 8 servings.
