Our Around The World Cookbook Club tested this recipe last month. It was one of the most unexpected and delicious recipes we’ve served in a while. Why? Because even though it’s authentically Greek -from Lefkada in the Ionian Islands- it’s more crustless quiche than rice . And more creamy comfort food than garlic-charged lamb.
The Kees served this at a dinner party recently and it was an easy, delicious and low-key accompaniment to pecan crusted salmon and broccolini. It would also be a unique alternative any meal to cheese grits or potatoes.
In fact, the only thing better than serving this to friends in your own dining room would be enjoying it together in a seaside villa in Lefkada.
- 1 cup Greek Carolina rice or Arborio rice,
- 4½ cups whole milk
- 1 teaspoon salt
- 6 large eggs
- ½ cup extra virgin olive oil
- 2 cups good feta cheese, crumbled
- 2 tablespoons fresh fennel, finely chopped
- Preheat oven to 350 degrees.
- Put the rice in a sieve and rinse thoroughly until the water runs clear.
- In a medium pot, combine the rice with 4 cups milk and salt. Cover, bring to a boil, then reduce the heat and simmer for 5 minutes.
- Meanwhile whisk the eggs until foamy. Add ½ cup milk and the olive oil and stir. Grease a 9 inch by 13 inch baking dish.
- After the rice mixture has cooled slightly, stir in the feta cheese, then the egg mixture and the fennel. Spread it into the baking pan. Bake uncovered for 20 minutes, then cover and bake for another 25 minutes until the casserole is set and golden. Serve warm.