Yield: 4 Servings
|1 cup||Rice, long-grained|
|13 ounces||Evaporated milk|
|1¼ cup||Water, divided|
|⅓ cup||Parmesan and/or Romano, grated OR|
|⅔ cup||Cheddar, grated|
|Salt and pepper to taste|
Wash parsley and shake off all water you can. Cut up in blender with ¾ C water.
Melt butter in top of double-boiler. Add parsley/water. Use ½ C water to wash out parsley in blender and add to double boiler. When comes to a boil, add seasonings and garlic. Add evaporated milk gradually; add rice. Cook (covered) for 20 minutes. Stir in cheese.
Cook till tender, about 40 minutes more. Remove cover if there's too much liquid left and cook more, or add water if there's not enough liquid.