INGREDIENTS
- RICE CROQUETTES
- – Already cooked rice 500 g
- – Chopped onion 2 models
- – Grated cheese 100 g
- – Egg
- – Parsley
- RICE BASED CAKE
- – Leftover rice 500 g
- – Egg 2 unit
- – Semi-hard grated cheese 100 g
- – Sal
- – Pepper
- – Nutmeg
- – Parsley
- Stuffed:
- – 4 models of chopped leek
- – 2 models Caramelized onion in julienne
- – Egg
- – Crema
- – Grated mozzarella cheese
- – Sautéed cherry tomatoes
- RICE CREPS
- – Sal
- – Egg 2 unit
- – Milk 8 tbsp.
- – Grated cheese 2 tbsp.
- – Self-raising flour 4 tbsp.
- – Boiled rice 1 cup
Take a look at all of the recipes you may make with leftover rice!
PROCEDURE:
1. Combine the cooked rice with the sautéed chopped onion, grated cheese, egg, parsley, salt and pepper.
2. With a spoon, make some type of quenelles and fry in loads of oil.
3. Serve with aioli
RICE BASED CAKE
1. For the bottom: Course of part of the rice.
2. Combine every part in a bowl and line a pie plate, cowl in touch with aluminum foil and place within the oven till cooked and golden. Reserve.
3. For the filling: Make the caramelized onion.
4. Alternatively, chop and sauté the leek.
5. As soon as every part is half chilly, mix the egg, cream and cheese.
6. Meeting: Mix each preparations, place the sautéed cherry tomatoes on prime and place within the oven once more till every part coagulates.
RICE CREPS
1. Combine a cup of boiled rice with salted water and nicely drained with 2 eggs, 2 tablespoons of grated cheese, 4 tablespoons of self-rising flour, 8 tablespoons of milk and salt.
