5 cups water
2 1/2 cups rice
1/2 cup (1 stick) butter
2 (8 oz. ea.) pkgs. Swiss cheese, divided
1 tsp. fennel seed (optional)
2 (8 oz. ea.) pkgs. cream cheese
2 tbsp. prepared horseradish
1 can corned beef
1 can Bavarian kraut
1 cheese grater (optional if you buy pre-shredded cheese)
1 cooking pot (for rice)
1 bowl (for cream cheese/horseradish)
1 9x13-inch pan

Make rice (5 cups water, 2 1/2 cups rice and butter).

Grate Swiss cheese, Add half to finished rice, mix until rice is sticky (add fennel seed if desired).

Press all of the sticky rice into bottom of pan.

Warm cream cheese and mix with horseradish, spread evenly on top of rice. Break up and spread corned beef on top of horseradish cream. Drain kraut and spread on top of corned beef. Sprinkle remaining Swiss cheese on top.

Bake at 350°F for 45 minutes (or until cheese is melted and golden brown).

Enjoy!

Submitted by: Justin Turner