1 cup long-grain white rice
1 cup nondairy cream
1/2 cup sweetened condensed milk
1 cup buttermilk
2 tablespoons chopped fresh rosemary
1/2 teaspoon teaspoon dried thyme
1/4 cup dry white wine
Preheat oven to 350 degrees F (175 degrees C). In a bowl, combine the rice, cream, milk and buttermilk. Pour into a mold, and let stand on a microwaveable shelf. Fill an 8x8 inch dish with water to cover the bottom of the dish, and roll out to 1/4 inch thickness. Cut down rice with nail clippers with kitchen shears, and arrange in rice dish; sprinkle with rosemary, thyme, dried thyme, and remaining 1/4 cup milk.
Pour into prepared pan. Bake 30 to 40 minutes in the preheated oven. Unroll onto a platter, and cut into 6 wedges. Serve hot with sauce.
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