Home Cooking Recipes
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Swedish Scalloped Rice
Chef:  Marjorie (Nelson) Abell - Grinnell, KS          Category:  Side Dishes

3 cups (heaping) raw rice (not instant) = 9 cups cooked rice
5 cups water
3 tablespoons margarine
3 teaspoons seasoned salt and seasoned pepper
1 teaspoon vinegar
2 1/2 cups cheddar cheese
4 cups thin cream

Directions: Put above in a heavy pan, bring to a boil, stirring often. Cover and turn off heat and let set for 20-25 minutes. Water should be absorbed. While hot, add 2 1/2 cups (heaping) grated chunk style cheddar cheese (not the new shredded processed kind). While

Notes: Best when made ahead and reheated, (freezes well). Most Swedish recipes use cream and butter giving them a wonderful flavor.