Rice pudding

Name: Rice pudding
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Carrots; 1 Leek (leek; approx. 350 g); 150 g Long grain rice; 7-10 Tbsp Salt; 250 g Mushrooms; 150 g Turkey Breast; 1 tablespoon (10 g) Oil; 7-10 Tbsp black pepper; 300 ml low-fat milk; 3 Eggs (size M); 7-10 Tbsp grated nutmeg; 60 g low-fat, grated cheese (17 % fat absolute); 1 (50 g) small onion; 1 Garlic clove; 500 g chunky tomatoes; 1 pinch Sugar; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Carrots
1 Leek (leek; approx. 350 g)
150 g Long grain rice
7-10 Tbsp Salt
250 g Mushrooms
150 g Turkey Breast
1 tablespoon (10 g) Oil
7-10 Tbsp black pepper
300 ml low-fat milk
3 Eggs (size M)
7-10 Tbsp grated nutmeg
60 g low-fat, grated cheese (17 % fat absolute)
1 (50 g) small onion
1 Garlic clove
500 g chunky tomatoes
1 pinch Sugar
7-10 Tbsp Grease

Directions

1
Clean, peel and wash the carrots, cut them in half lengthwise and slice them. Clean and wash leek, cut into halves lengthwise and cut into rings. Cook rice in plenty of boiling salted water for about 20 minutes.
2
Add carrots after 10 minutes, leek after 15 minutes. Drain and allow to drain. Clean, dab dry and halve the mushrooms. Wash the meat, dab dry and cut into cubes. Heat oil in a coated pan and fry meat until golden brown.
3
Season with salt and pepper and remove. Fry the mushrooms in the frying fat and take them out. Mix rice and vegetable mixture with meat and mushrooms and put into 4 greased casseroles (250 ml each).
4
Whisk milk and eggs and season with salt, pepper and nutmeg. Distribute into the moulds and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
5
In the meantime, peel and finely dice the onion and garlic. Put them in a pot with the tomatoes, heat them up and let them simmer for 10 minutes at low heat. Season to taste with salt, pepper and sugar.