Preparation:
Cook asparagus according to package directions; drain. Combine milk and salt; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. ADd lemon juice and if desired, beat with an electric or hand beater or whir in a blender until smooth. Mix with asparagus. Pour into a lightly oiled 2 cup baking dish. Mix bread crumbs with vegetable oil and sprinkle over asparagus. Dust with paprika. Bake in a preheated 375 degree oven until hot and bubbling, about 20 minutes. Makes 3 to 4 servings.
VARIATIONS Substitute 1 package (9oz) cut green beans or 1 package (10oz) sliced carrots. Omit lemon juice and add 1/16 teaspoon nutmeg. |
