Sometimes my best culinary creations have been discovered by accident. This recipe came to me one afternoon when I set out to make a sweet, old-fashioned favorite – rice pudding. As I smelled the milk and rice swirling in the pot, I wanted to dive into a big bowl of mac n’ cheese. I changed direction altogether and ended up with what I like to call "rice n' cheese" (accidental rice pudding). I served it the next day for breakfast with fried eggs and prosciutto, but it could also be a great side dish for crispy fried chicken. What’s more? It’s a tasty mac n’ cheese compromise for those who can’t tolerate gluten and don’t feel like cooking with gluten-free pasta. Enjoy!

Share: