Leeks

Ham and leeks rice cake

Name: Ham and leeks rice cake
Prep time: 1 h 10 min
Cook time: 45 min
Yield: 4
Cuisine: Brunchs et déjeuners
Ingredients: 250 ml (1 cup) of long grain rice; Salt and pepper up to taste; 500 ml (2 cups) of water; 30 ml (2 tablespoons) of breadcrumbs; 30 ml (2 tablespoons) of butter; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 4 eggs; 500 ml (2 cups) of milk; 125 ml (1/2 cup) of Mozzarella cheese; 250 ml (1 cup) of chopped ham; A pinch of ground nutmeg

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Author: Les Cultures de chez nous

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Preparation 25

Baking 45

Portions 4

Freezing No

Ingredients Preparation

Ingredients

250 ml (1 cup) of long grain rice
Salt and pepper up to taste
500 ml (2 cups) of water
30 ml (2 tablespoons) of breadcrumbs
30 ml (2 tablespoons) of butter
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
4 eggs
500 ml (2 cups) of milk
125 ml (1/2 cup) of Mozzarella cheese
250 ml (1 cup) of chopped ham
A pinch of ground nutmeg

Preparation

Side-by-side mode

In a casserole, pour rice, water, salt and pepper. Boil at high heat for one minute. Reduce heat at minimum, cover and cook 20 minutes. Meanwhile, preheat oven at 350 ºF (180 °C). Cover a mold of 23 cm (9 inches) with parchment paper, butter and spread with breadcrumbs. Set aside.
In a pan, melt butter, brown sliced leeks at medium heat for 3 minutes while stirring continuously. Scramble eggs with milk, add mozzarella cheese, ham, nutmeg, leeks and cooked rice. Mix well, pour in the mold and bake at center of oven for 15 minutes.
Serve with spring salad, buttered asparagus or tomatoes salad.