1807. CARIBBEAN BACON, CHEESE and RICE CUSTARD

makes 4 servings


8 slices streaky bacon
2 cups boiled rice
1 small onion, grated
2 ounces queso blanco cheese, shredded
1 tablespoon chopped fresh parsley leaves
1 large egg, beaten
2 tablespoons half-and-half
2 tablespoons butter, melted
¼ teaspoon sweet paprika
salt and freshly ground black pepper to taste

Preheat the oven to 325°F. Butter a 1½-quart casserole or baking dish and set aside.

In a large skillet, fry the bacon over moderate heat till cooked but still slightly soft and drain on paper towels. Line the bottom and sides of the prepared casserole with the bacon slices.

In a mixing bowl, combine all the remaining ingredients and stir till well blended. Scrape the mixture into the casserole, bake till the custard is set, about 30 minutes, and serve hot or warm.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007