Rice Mould With Egg & Parlsey
Recipe: #37310
July 30, 2021
Categories: Side Dishes, Cheese, Parmesan, Eggs, Rice, Italian, Baby Shower, Birthday, Christmas, Easter, Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, more
"I made this a few years back and it came out really well, it also looked very impressive!"
Original is 4 servings
Ingredients
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
Step by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
