Crab Rice Cheese Casserole
|Water||3 Cup (48 tbs)|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄8 Pound, melted|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Sherry/Dry white wine||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2 , diced|
Bring salted water to a boil in a heavy pan with lid.
Add rice, cover, decrease heat, and steam for 15 minutes.
(Do not uncover during cooking!) Meanwhile, prepare cheese sauce as follows: Stir flour into melted butter.
Gradually add milk and cook while stirring with a whisk until mixture is thick.
Add the 1 cup cheese and stir until cheese is melted.
Taste and add more salt if needed (also pepper and other seasoning if desired).
Remove from heat and stir in wine.
Combine rice, sauce, diced eggs, and crab meat.
Place in buttered casserole dish (about 2-quart size) and cover with a little more shredded Cheddar cheese.
Decorate top with pimiento strips.
Bake 30 minutes in moderate oven (350°).
Cook longer if you prefer a more crusty effect.
Makes 4 to 6 servings.