Rice biscuits from the tin with two dips

Name: Rice biscuits from the tin with two dips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 medium-sized onions; 100 g roasted and salted peanut kernels; 300 g Long grain rice (parboiled); 7-10 Tbsp Salt; 1/2 bunch Chives; 250 g Low-fat curd; 50 ml Milk; 7-10 Tbsp Pepper; 2 (approx. 200 g) medium-sized tomatoes; 1 Garlic clove; 1 (approx. 200 g) ripe avocado; 2-3 TABLESPOONS Lime juice; 7-10 Tbsp Cayenne pepper; 3 Eggs (size M); 7-10 Tbsp Lime and herbs; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 medium-sized onions
100 g roasted and salted peanut kernels
300 g Long grain rice (parboiled)
7-10 Tbsp Salt
1/2 bunch Chives
250 g Low-fat curd
50 ml Milk
7-10 Tbsp Pepper
2 (approx. 200 g) medium-sized tomatoes
1 Garlic clove
1 (approx. 200 g) ripe avocado
2-3 TABLESPOONS Lime juice
7-10 Tbsp Cayenne pepper
3 Eggs (size M)
7-10 Tbsp Lime and herbs
baking paper

Directions

1
Onions peel and chop finely. Chop peanuts and roast them lightly in a coated pot. Add 3/4 of the onions, fry briefly and deglaze with 750 ml water. Add rice and a little salt, cover and allow to swell over a low heat for 20-25 minutes. Meanwhile wash the chives, dab dry and cut into fine rolls. Mix quark, milk and chives, up to a tablespoon.
2
Season with salt and pepper. Wash the tomatoes, dab dry, quarter and remove seeds. Cut tomato quarters into fine cubes. Peel garlic and press it through a garlic press. Cut avocado in half, remove stone and peel the halves. Puree avocado and lime juice. Add the remaining onions, garlic and tomatoes, except for a tablespoon, and stir in. Season to taste with salt and cayenne pepper. Keep dips cool. Put rice in a bowl and let cool for 20-30 minutes. Whisk eggs with some salt and pepper and mix into the rice.
3
Add the remaining onions, garlic and tomatoes, except for a tablespoon, and stir in. Season to taste with salt and cayenne pepper. Keep dips cool. Put rice in a bowl and let cool for 20-30 minutes. Whisk eggs with some salt and pepper and mix into the rice. Using a tablespoon, place 8-10 cm rice cookies (approx. 20 pieces) on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes until crispy. Arrange the rice plates on a large plate and garnish with lime and fresh herbs. Arrange dips in small bowls. Sprinkle quark dip with chives and avocado dip with tomatoes. Serve with the rice biscuits
4
Using a tablespoon, place 8-10 cm rice cookies (approx. 20 pieces) on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes until crispy. Arrange the rice plates on a large plate and garnish with lime and fresh herbs. Arrange dips in small bowls. Sprinkle quark dip with chives and avocado dip with tomatoes. Serve with the rice biscuits