12843 Makes 4 servings Wed Aug 06 07:58:40 -0700 2008 Thu Feb 05 05:52:40 -0800 2009 Licensed http://www.chow.com/recipes/12843 Thu, 05 Feb 2009 13:52:40 GMT There are as many savory as sweet “custards” prepared throughout the Caribbean islands (plus in a few South American countries), and this one made with rice, smoky bacon, and the delectable cheese known as queso blanco is one of the most popular. Today, fresh queso blanco is often available in our finest cheese shops and some supermarkets (especially on the West Coast), but if you're unable to find it, a good substitute is Münster. In the Caribbean, this custard would be served with roasted or barbecued pig, goat, and other meats. And if you want to be authentic, bake the custard in an earthenware vessel.

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Preheat the oven to 325°F. Butter a 1½-quart casserole or baking dish and set aside.

In a large skillet, fry the bacon over moderate heat till cooked but still slightly soft and drain on paper towels. Line the bottom and sides of the prepared casserole with the bacon slices.

In a mixing bowl, combine all the remaining ingredients and stir till well blended. Scrape the mixture into the casserole, bake till the custard is set, about 30 minutes, and serve hot or warm.

]]> http://www.chow.com James Villas 50 Main 8 slices streaky bacon

]]> 2 cups boiled rice

]]> 1 small onion, grated

]]> 2 ounces queso blanco cheese, shredded

]]> 1 tablespoon chopped fresh parsley leaves

]]> 1 large egg, beaten

]]> 2 tablespoons half-and-half

]]> 2 tablespoons butter, melted

]]> ¼ teaspoon sweet paprika

]]> Salt and freshly ground black pepper to taste

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