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Cheesy Rice Ring   Veg  MC  CD   90mins plus cooling

Serves 4      Cold  Vegetarian   Grains  Herbs  Main course 



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



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 ˝ 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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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