Rice pudding
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 1 Bag of dried porcini mushrooms
- 200 g cooked ham
- 500 g Broccoli
- 200 g Long grain rice
- 2 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 potty Sage
- 60 g Pine nuts
- 7-10 Tbsp Sweet peppers
- 300 ml Vegetable broth (instant)
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Rinse the porcini mushrooms, add 150 millilitres of boiling hot water and leave to stand for ten minutes. Cut the ham into cubes. Clean and wash broccoli and cut into florets. Mix the prepared ingredients, rice, parmesan cheese and porcini with the soaking water.
- 2
Season with salt and pepper and pour into a greased casserole dish. Sprinkle sage leaves, pine nuts and paprika over it. Add stock. Cover the casserole dish with aluminium foil. For the last ten minutes remove the foil and continue cooking the casserole open.
- 3
Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for one hour.
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