If doubling the recipe, increase cooking time to 25 minutes plus natural release. Reading the comments from the original post of this recipe, it is recommended to rinse the rice beforehand 
Accidentally used more tomato paste but still came out good! Added frozen peas and corn at the end and let the residual heat warm them up. Used rotini pasta this time and mozzarella cheese. A hearty meal!
Altered recipe a bit for sous vide cooking: 12 eggs, 2 cups cottage cheese, 2 cups shredded cheese, generous 2 tablespoon cornstarch, poured blended mixture in freezer safe gallon zip lock bag and cooked in sous vide 171 F degrees for 1 hour. Tip- blend mixture at high speed but then let mixture sit for a few minutes to let all air bubbles float to surface and then stir prior to pouring into the bag (less air bubbles = less float). Make sure water flows all around the bag
Toddler approved! Used/substituted ingredients with what I already had on hand: elbow macaroni, dubliner cheddar and mozzarella cheese, bouillon and water (instead of broth). Initial bake with foil took 20 min even with hot liquid ingredients- probably because I used a glass 9x13 Pyrex dish
Recipes
Journal
Shopping
