Friday, August 19, 2011

Swiss, Corn, Ham and Rice bake in RICE COOKER

I invented this one for the week after a holiday when I had left over ham and corn.


2 cups fresh, frozen or 2 (14 ounce drained) cans corn
1 can evaporated skim milk
1 egg beaten
2 tbsp. chopped onion
1 cup shredded Swiss cheese
2 cups chunked ham
1 cup rice
1 1/2 cups water

This one requires that it is mixed in a bowl first. It cooks up very thick because of the egg and if you mix it in the rice cooker pan, the egg won’t get distributed as well. Also, even though the pan in most rice cookers is non-stick, be sure to grease the pan well.

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