Rice pudding

Name: Rice pudding
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 400 g Broccoli; 400 g Romanesco; 7-10 Tbsp grated nutmeg; 150 g cooked ham; 4 Eggs (size M); 100 ml Milk; 50 g grated Emmental cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Dill

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
400 g Broccoli
400 g Romanesco
7-10 Tbsp grated nutmeg
150 g cooked ham
4 Eggs (size M)
100 ml Milk
50 g grated Emmental cheese
7-10 Tbsp Pepper
7-10 Tbsp Dill

Directions

1
Place rice in plenty of boiling salted water, cook for 15-20 minutes, drain excess liquid. Drain rice. In the meantime, clean and wash broccoli and Romanesco, cut small florets.
2
Also in boiling salted water, seasoned with nutmeg, cook for 5 minutes and drain. Cut ham into fine strips. Mix eggs, milk and cheese. Season to taste with salt and pepper. Mix rice and half of the egg milk and fill into an ovenproof dish.
3
Spread the vegetables, ham and remaining egg milk on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Serve garnished with dill.