Light Herbed Rice Cake
Yield
4 servingsPrep
35 minCook
45 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
medium grained, uncooked |
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
melted |
|
| 1 | cup |
cheddar cheese
medium-sharp, grated |
|
| 2 | tablespoons |
onions
finely chopped |
|
| 2 | tablespoons |
dill weed
fresh |
|
| 1 | large |
eggs
lightly beaten |
|
| ½ | cup |
milk
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
medium grained, uncooked |
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
butter
melted |
|
| 237 | ml |
cheddar cheese
medium-sharp, grated |
|
| 3E+1 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
dill weed
fresh |
|
| 1 | large |
eggs
lightly beaten |
|
| 118 | ml |
milk
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Directions
Preheat oven to 350℉ (180℃).
In a medium saucepan, combine rice, salt, and 2 cups water.
Bring to a boil over high heat.
Cover tightly, reduce heat to lowest setting, and cook for 15 to 18 minutes, or until rice is tender but still lightly firm to the bite.
Remove from heat and fluff rice with fork.
In a large mixing bowl, combine butter, cheese, onion, dill, parsley, egg, milk, Tabasco and black pepper and blend well.
Add rice and toss to combine well.
Press mixture evenly into a lightly buttered 8 or 9 inch square baking dish .
Bake in the centre of the oven for 35 to 45 minutes, or until rice is beginning to brown lightly around the edges and becomes crusty.
Remove from oven and let cool for 20 minutes before cutting.
Run a small knife around the edges of dish and cut rice into 2-inch squares.
