Ingredients
1 medium green pepper, rough cut
1 bunch green onion, rough cut
1 bunch fresh parsley, remove stems
1/4 cup vegetable oil
2 cups milk
4 eggs
1 teaspoon salt
2 cups rice, uncooked
2 cups sharp cheddar cheese, grated
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Chinese sand pot — claypot rice, medicinal soups, braised dishes
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Chinese sand pot — claypot rice, medicinal soups, braised dishes
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Preheat oven to 350°. In a blender, add pepper, onions, parsley, oil, eggs, salt and 1 cup milk and run on the highest setting until it is a frothy liquid. Add second cup milk to blender and blend on a lower setting until combined. Spray a covered casserole dish with non-stick spray, add rice, cheese and blended mixture and stir to combine. Cover dish and bake approximately 1/2 hour and gently stir. Remove lid and continue baking another 1/2 hour or until rice is slightly browned around the edge.