Rice Mould With Egg & Parlsey

4
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"I made this a few years back and it came out really well, it also looked very impressive!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (398.9 g)
  • Calories 1327.2
  • Total Fat - 80.1 g
  • Saturated Fat - 32 g
  • Cholesterol - 2683.7 mg
  • Sodium - 820.5 mg
  • Total Carbohydrate - 95.2 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.9 g
  • Protein - 50.4 g
  • Calcium - 455.1 mg
  • Iron - 7.8 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.7 mg

Note: The mould you use will need to ovenproof


Step 1

Preheat oven to 180c (350f gas).

Step 2

Cook the rice in salted boiling water until al dente (follow packet instructions) drain rice and tip into a bowl.

Step 3

Add the pieces of butter, then stir in the egg yolk, nutmeg, chopped parsley and chives; add the 2 cheeses and season with pepper and mix well until all the ingredients are evenly combined.

Step 4

Butter an ovenproof bowl/mould and sprinkle with the dried breadcrumbs, then pack in half of the rice mix. Add the ham (cut into matchsticks) and cover with the remainder of the rice, then place rice into a moderate oven for 20 minutes.

Step 5

Turn out on serving plate and serve immediately.

Tips & Variations


No special items needed.

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