Eggs In Rice with Cheese Sauce
|Raw white rice||1 1⁄2 Cup (24 tbs), washed|
|Melted butter/Margarine fat / salad oil||4 Tablespoon|
|Milk/3/4 cup evaporated milk and 3/4 cup water||1 1⁄2 Cup (24 tbs) (Bottled)|
|Processed american cheddar cheese||1⁄2 Pound, grated (2 Cup)|
|Hard cooked eggs||6 , shelled, hot (Or Soft Cooked)|
Cook rice until tender, see Boiled White Rice.
Meanwhile, combine 1 tablesp of the butter, the flour, salt, and pepper in top of double boiler.
Stir in milk gradually, and cook over boiling water, while stirring, until mixture thickens.
Stir in cheese, and when melted, remove from heat.
Add remaining 3 tablesp butter to rice, tossing lightly with fork.
Arrange in ring on hot platter or chop plate with hot eggs in center.
Pour cheese sauce over all.