Preparation:
Prepare rice according to label directions. Grease 2 quart casserole.
While rice is cooking, In 10 inch skillet over medium heat, cook ground
beef, onion, garlic, until all pan juices have evaporated and beef is well
browned. Add tomatoes with their liquid, sugar, pepper, cinnamon and salt.
Remove skillet from heat.
In medium bowl with fork or wire wisk, beat eggs, milk, cheese until well
mixed. Set aside.
In 2 quart saucepan over medium heat melt butter. Stir in flour and 1/4 tsp
salt until smooth. Cook one minute. Gradually stir in egg mixture and cook
until thickened and smooth (stir constantly, DO NOT boil or custard will
curdle) then remove saucepan from heat.
Preheat oven to 350F. Spoon half of rice into casserole, spool beef mixture
onto rice, top with remaining rice. Pour custard over rice.
Bake 25-30 minutes until custard is set. |
