Confetti Rice Ring
Adapted from a recipe in the Casserole Cook Book, page 64.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 20 minutes mins
Course Side Dish
Cuisine American
- 4 cups hot cooked rice
- 2 cups frozen peas, cooked, drained well
- 3 tablespoons pimento, diced
- 2 tablespoons butter, melted
In a large mixing bowl, add all ingredients and mix together.
Press into a 5½ cup ring mold.
Unmold right after packing it, onto a warmed serving plate.
Place a bowl, that fits the center of the ring, into the center.
Fill bowl with your prepared dish. Serve and enjoy.
Used in Recipes Listed on this Site:
- Creamed Chicken or Turkey.