Preparation:
Cook potatoes in boiling salted water until tender. Drain and cool slightly. Peel potatoes and slice about 1/4 inch thick. Place in lightly oiled 1 quart casserole. Combine milk, salt and pepper; scald. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Mix sauce gently with potatoes. Top with bread crumbs mixed with oil and paprika. Bake, uncovered, in a preheated 350 degree oven until crumbs are golden, about 20 minutes. Makes 4 servings. |
