Rice Ring with Creamed Vegetables
|Water||2 Cup (32 tbs)|
|Rice||1 Cup (16 tbs) (not quick cooking type)|
|Grated nutmeg||1⁄4 Teaspoon|
|Coarsely chopped blanched almonds||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vegetables||2 Cup (32 tbs) (creamed or buttered)|
Bring water to rolling boil; add salt, then rice.
Cover, let come to high boil again, reduce heat and simmer 20-30 minutes, removing cover last 5 minutes and shaking pan to separate grains.
Season with nutmeg.
Grease a 7-inch ring mold generously, and sprinkle bottom with almonds.
Press in the rice.
Melt butter or margarine, and pour over mold.
Set mold in pan of hot water, and bake 20 minutes at 350°F.
Loosen edges, invert on platter and fill center with vegetables.