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Cheesy Rice Ring Veg MC CD 90mins plus cooling Serves 4 Cold Vegetarian Grains Herbs Main course
Ingredients 50g/2oz Butter 300ml/10fl.oz. Milk 25g/1oz Fresh White Breadcrumbs 225g/8oz Long Grain Rice 2 tbsp Onions, finely chopped 100g/4oz Mature Cheddar Cheese, grated 1 tbsp Fresh Thyme leaves 1 tbsp Fresh Marjoram, chopped 1 tbsp Fresh Parsley, chopped 1 tbsp Fresh Chives, chopped 1 tbsp Fresh Oregano, chopped 2 Large Eggs, beaten Salt and White Pepper Instructions
1. Place the rice in a large pan of salted water, bring to the boil and cook for 20 minutes or until tender. Preheat the oven to 180C, 350F, Gas mark 4 and grease a 900ml/1 ½ pt ring mould.
2. Melt the butter in a saucepan, add the milk And bring to nearly boiling point then add the breadcrumbs and cheese. Cook gently, stirring constantly, until well blended and smooth.
2. Mix in the rice and onion and stir over a gentle heat until well mixed. Add the salt, pepper herbs and beaten eggs then pour into the ring-mould. Place in a roasting pan of hot water about 3-5cm/1-2 inches deep, and bake in the oven for 35-40 minutes until set and browned. Remove from the oven and allow to cool completely.
3. To serve - loosen the edges with a knife then invert onto a flat plate and lift off the ring-mould.
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