|Making this variation of "Mac and Cheese" with brown rice gives it a wonderfully nutty texture, and makes it easy to add more whole grains to your diet.|
Ingredients (serves 4-6):
To Cook in the Rice Cooker:
To Prepare Separately:
Measure rice accurately using the measuring cup that came with your rice cooker and place in the inner cooking pan. Rinse quickly once and drain.
Add water by filling up to the water scale marked “2” for “Brown Rice”. Cook the rice using the “Brown Rice” setting.
While rice is cooking, heat milk to a boil and thicken by stirring starch mixture into simmering milk. Remove thickened milk from heat and, while still hot, stir in cheeses to melt. Once smooth, season with Worcestershire sauce, nutmeg, cayenne powder and salt.
When rice completes cooking, add to the warm cheese mixture and pour into heat resistant baking dish.
Using a soup spoon, make small holes in the rice/cheese mixture at random intervals, fill with a spoon full of crushed tomatoes and smooth over to cover tomatoes. Sprinkle grated parmesan cheese on top.
Bake in an oven pre-heated to 425 degrees until bubbling and crisp, golden brown on top.
Serve with green salad on the side.