Risi-Bisi casserole

Name: Risi-Bisi casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Basmati Rice; 7-10 Tbsp Salt; 150 g Carrots; 4 Eggs (size M); 250 ml Milk; 7-10 Tbsp grated nutmeg; 4 Stem(s) Parsley; 150 g frozen peas; 50 g Gouda cheese; 8 thin slices of Black Forest Ham; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Basmati Rice
7-10 Tbsp Salt
150 g Carrots
4 Eggs (size M)
250 ml Milk
7-10 Tbsp grated nutmeg
4 Stem(s) Parsley
150 g frozen peas
50 g Gouda cheese
8 thin slices of Black Forest Ham
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel carrots and cut into small cubes. Add the carrots to the rice about 5 minutes before the end of the cooking time and cook with them.
2
Mix eggs and milk, season with salt and nutmeg. Wash the parsley and chop the leaves. Drain rice and carrots. Add peas and 3/4 of the parsley and mix. Grate cheese.
3
Put the rice mix and ham in a greased casserole dish and pour the egg milk over it. Sprinkle cheese over it and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes.
4
If the surface becomes too dark, cover with aluminium foil. Remove the casserole from the oven and sprinkle with the remaining parsley.