If you have leftover rice and don’t know what to do with it, here is a quick and easy solution which can be served as a side dish. If you don’t want to eat rice the next day again, you can deep freeze it and use it whenever you like. I served this side dish with perch, which will be posted soon, separately.
If you don’t have graviera, you can substitute it with halloumi or feta, if you like.
Savoury Rice Pudding, recipe by Ivy
Preparation time: 10 minutes
Baking time: about 15 minutes
1 tbsp lemon juice
1/2 tsp lemon zest
4 tsp butter or margarine
2 cups cooked long grained rice
1 cup graviera cheese
Salt and freshly ground black pepper
¼ cup extra graviera
1 tsp bread crumbs to sprinkle on top
Grease the ramekins using about 1/2 tsp butter for each.
In a bowl mix the rice, cheese and eggs. Add salt and pepper, mix and divide the mixture in the ramekins.
Add the remaining butter (about ½ tsp) on top, half of the graviera.
Preheat oven at 180o C / 350oF.
Place in ramekins in a double bath (fill your baking tin with warm water) and bake for five minutes until the butter on top melts. Mix the remaining cheese with the bread crumbs and sprinkle on top.
Bake for another ten minutes or until golden.
Serve while still hot.
Here is another original recipe of mine, called Rozotto, which is a Vegan Rice Pudding with Rose Cordial, posted today on my blog Mint, Cinnamon & Blossom Water, Flavours, of Cyprus, Kopiaste!
Kopiaste and Kali Orexi!