Philpy is another recipe my dad used to make for us using leftover rice. This time I made mine with the wild and white rice I had left from dinner the night before.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- 1 cup cooked rice
- 1/2 cup milk
- 1/2 cup cornmeal
- 1 egg
- 1-1/2 teaspoons butter, melted and cooled
- 1/4 teaspoon salt
Preheat oven to 375 degrees F. Grease 8-inch square or round tin. Mix ingredients well. Cook for 45 to 50 minutes. Serve warm.
Notes in the Margin:I keep the leftover Philpy in an airtight container in the refrigerator. For a light lunch, take a piece of Philpy, top it with grated sharp cheese and broil until cheese is melted. Eat it with a fork to avoid burning yourself.