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2010 Philpy Photo by Carroll Pellegrinelli, licensed to About.com


2010 Philpy Photo by Carroll Pellegrinelli, licensed to About.com
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.

To make sure this is a truly gluten-free treat, make sure the cornmeal is from a gluten-free processing plant.

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.

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