Savoury Rice Pudding

If you have leftover rice and don't know what to do with it, here is a quick and easy solution which can be served as a side dish.   

If you don't want to eat rice the next day again, you can deep freeze it and use it whenever you like.  I served this side dish with perch, which will be posted soon,  separately.

If you don't have graviera, you can substitute it with halloumi or feta, if you like.

Savoury Rice Pudding, recipe by Ivy

Preparation time:  10 minutes
Baking time:  about 15 minutes
Serves:  4

Ingredients:

2 eggs
1 tablespoon lemon juice
½ teaspoon lemon zest
4 teaspoon butter or margarine
2 cups cooked long grained rice
1 cup graviera cheese
Salt and freshly ground black pepper
¼ cup extra graviera
1 teaspoon bread crumbs to sprinkle on top

Directions:

Grease the ramekins using about ½ teaspoon butter for each.

In a bowl mix the rice, cheese and eggs.  Add salt and pepper, mix and divide the mixture in the ramekins.

Add the remaining butter (about ½ tsp) on top, half of the graviera.

Preheat oven at 180^o C / 350^oF.

Place in ramekins in a double bath (fill your baking tin with warm water) and bake  for five minutes until the butter on top melts.  Mix the remaining cheese with the bread crumbs and sprinkle on top.

Bake for another ten minutes or until golden.

Serve while still hot.

Here is another original recipe of mine, called Rosotto, which is a Vegan, Lactose free and Gluten-free Rice Pudding with Rose Cordial.

Kopiaste and Kali Orexi!