Serbian rice pudding

Name: Serbian rice pudding
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 250 g green beans; 1 (approx. 200 g) red pepper; 4 (à 100 g) Turkey escalope; 7-10 Tbsp Pepper; 4 discs Bacon; 2 stem(s) Marjoram; 2 TABLESPOONS Oil; 1 TABLESPOON Aiwar (spicy-hot spice paste); 250 ml Vegetable broth (instant); 2 (125 g each) balls of mozzarella cheese; 7-10 Tbsp wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
250 g green beans
1 (approx. 200 g) red pepper
4 (à 100 g) Turkey escalope
7-10 Tbsp Pepper
4 discs Bacon
2 stem(s) Marjoram
2 TABLESPOONS Oil
1 TABLESPOON Aiwar (spicy-hot spice paste)
250 ml Vegetable broth (instant)
2 (125 g each) balls of mozzarella cheese
7-10 Tbsp wooden skewers

Directions

1
Put rice in boiling salted water. Cook over medium heat for about 20 minutes. Drain excess liquid. In the meantime clean and wash the vegetables. Cut the beans into bite-sized pieces, boil in salted water for about 15 minutes, drain. Cut the peppers into small pieces.
2
Wash cutlets, dab dry, tap flatter. Season with salt and pepper. Put 1 slice of bacon on each cutlet. Wash the marjoram, pluck the leaves from the stalks. Sprinkle the cutlets with the marjoram, roll them up and pin them with wooden skewers. Heat oil. Fry the rolls for 5 minutes. Add paprika and fry for 2 minutes. Add aiwar, deglaze with broth and cook for about 2 minutes. Mix beans and rice. Put everything into ramekins.
3
Heat oil. Fry the rolls for 5 minutes. Add paprika and fry for 2 minutes. Add aiwar, deglaze with broth and cook for about 2 minutes. Mix beans and rice. Put everything into ramekins. Cut mozzarella into thin slices and spread on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes