|Pre cooked rice||1 1⁄2 Cup (24 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped spinach||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Chopped green onion||1⁄3 Cup (5.33 tbs) (With Tops)|
|Eggs||2 , well beaten|
|Milk||1 1⁄2 Cup (24 tbs), scalded|
Cook rice according to package directions substituting chicken broth for water and omitting salt.
(To prepare chicken broth, dissolve 1 chicken bouillon cube in the boiling water.) Stir cheese and butter into hot cooked rice.
Add spinach, parsley, and green onion; mix well.
Add beaten eggs and milk; blend lightly but thoroughly.
Turn into heat-resistant individual molds or custard cups or a 2 quart shallow baking dish.
Bake at 350Â°F about 30 minutes, or until set.
If rice is baked in molds, unmold and garnish with sprigs of watercress inserted into top of each mold.
If baked in a dish, garnish one corner of baking dish with strips of green pepper forming petals of a flower and sieved hard-cooked egg yolk for center of flower.