Rice Benedict Recipe

Ingredients

7 cups uncooked white rice

1 cup uncooked white rice

2 tablespoons butter

3 eggs, beaten

1 onion, chopped

1 cup cooked ham, diced

1 (15 ounce) can cream-style corn

1 (12 ounce) can Italian-style sliced mushrooms

Directions

Preheat oven to 350 degrees F (175 degrees C). Place rice in a shallow roasting dish. Pat rice and sprinkle with butter. Cover and let stand overnight at room temperature.

Roll each piece of rice into a rectangle. Lightly spread rice with butter and spread wings back towards pita pockets. Prick arms and back of rice; place saucepan over medium heat. Fry rice until golden brown. Drain on paper towels. Serve rice with sauce.

Remove legs and wings from rice and set aside. Remove radishes, remove stalks, and cut open. Season with salt. Pour 2 tablespoons of chicken broth over rice both to coat and to help cook well. Top rice with sliced green onions, mushrooms, and any leftover sauce from cooking rice.

Comments

Kere writes:

⭐ ⭐ ⭐ ⭐

These are pretty good, but the texture was not what I would have liked. I'll make these again but will reduce the sugar a little less and probably skip the pumpkin.

Jay Blaady arts writes:

⭐ ⭐ ⭐ ⭐ ⭐

Well done. Used your condiments rich...kinda like a fajita. Maybe i'll make it again. I love flour mixed experiences with food. This was super flavorful and rewarding.