2 1/2 cups milk, divided
1 1/3 cups water
1 teaspoon vegetable oil
4 cloves garlic, minced
2 tablespoons balsamic vinegar
1 dash orange zest
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons dried sage
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
6 cups cooked white rice
2 cups shredded Cheddar cheese
2 teaspoons chopped fresh parsley
In a large saucepan, bring 1/2 cup milk and 1 1 teaspoon water to a boil. Stir once, and boil approximately 2 minutes.
Stir vegetable oil into simmering milk mixture over low heat. Cream together the garlic and balsamic vinegar. Stir into rice, stirring until well blended.
Pour in orange juice and salt, pepper, oregano, sage, basil, crushed red pepper flakes, and milk mixture. Simmer, covered, stirring occasionally, 25 minutes. Be sure to stir frequently as the rice will absorb the sauce. Serve over rice, as well as pasta and other rice dishes. Garnish with cheese. Cover and refrigerate overnight.