1 1/2 cups uncooked white rice
1/2 cup shredded mozzarella cheese
1/4 cup shredded Cheddar cheese
1/4 cups white sugar
1/2 teaspoon salt
In a medium bowl, mix rice and 1/2 cup cheese until evenly blended. Sprinkle with 1/4 cup sugar and salt. Chill in refrigerator for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Remove all but 1/4 cup rice mixture and place in a 9x13 pan. Sprinkle slices of mozzarella cheese over the top and dip in remaining 1/4 cup cheese. Place cheese in layers and sprinkle with 1/2 cup rice mixture.
Bake uncovered for 25 minutes. Remove from oven, leave the puddings in. Let cool completely.
It was okay - I added some heavy cream and dumped it all together while cauliflower was boiling and let it drip into a small bowl. After, I added almond flour and almond cheese and compared to taste, almond flour seemed to make it better. I was forced to use 2 cups of all-purpose flour (Expand I love All-Purpose Flax) in place of the white whole wheat, as it was nowhere to be found in the recipe. Next time, I might add a bit more Catfish or Potatoes.
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