Ham and Cheese Baked Rice Casserole

Ingredients

• 2 large egg yolks
• 2½ cups heavy whipping cream
• ½ small white or yellow onion small diced
• 1 cup shredded carrots
• 1 cup plus ¼ of chopped fresh parsley for sprinkling on top
• 1 teaspoon salt or more if desired
• 1 pinch ground black pepper
• 8 oz shredded mozzarella cheese or other of your choice about 2½ cups, I used Colby & Monterey Jack
• 8 oz chopped deli ham about 2½ cups
• 2 cups cooked long-grain white rice either chilled or at room temperature
• 1 cup shredded Parmesan cheese

Instructions

1. Preheat oven to 350 degrees F. Grease with softened butter and then flour (it can be a gluten-free one) a medium baking dish; set aside.
2.  NOTE: If desired, you can place chunks of onion and carrot plus 1 cup of fresh parsley into a food processor and process until obtaining small pieces — to avoid having to chop them by hand.
3. In a large bowl, whisk the yolks with the heavy cream. Add the onion, carrot, 1 cup of chopped parsley, salt and pepper, mozzarella, ham, and rice. Stir with a wooden spoon until obtaining a homogeneous mixture.
4. Place rice mixture into the greased/floured baking dish. Sprinkle the Parmesan cheese on top evenly. Bake, uncovered, for about 25-30 minutes on the lowest oven rack. Sprinkle ¼ cup of chopped parsley on top and serve. Enjoy!

Recipe Notes

STORAGE: Leftovers must be covered and refrigerated for up to 2 days. Heat well before eating.