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Cheese And Rice Pudding

Trusted.Chef's picture
Ingredients
  Onions 3 Medium, skinned
  Long grain rice 2 Ounce (50 g)
  Salt 1 Teaspoon (Leveled) (5 ml)
  Milk 3⁄4 Pint (400 ml)
  Freshly ground pepper To Taste
  Made mustard 1 Teaspoon (Leveled) (5 ml)
  Egg 1 , beaten
  Mature cheese 3 Ounce, grated (75 g)
  Butter/Margarine 2 Ounce (50 g)
  Small mushrooms 2 Ounce, sliced (50 g)
  Chopped parsley 15 Milliliter (1 tbsp)
Directions

Put 300 ml (1/2 pint) water in the pressure cooker with the trivet.
Chop one onion and slice the others.
Put the rice and the chopped onion in an 18-cm(7-in) souffle dish and sprinkle with salt.
Pour on the milk and stand the dish on the trivet.
Cover lightly with foil.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure slowly.
Stir the pepper, mustard, egg and cheese into the rice mixture and mix well.
Cover with foil again, put on the lid and bring to high (15 lb) pressure and cook for a further 2 minutes.
Reduce pressure slowly.
Meanwhile fry the two sliced onions in the fat in a frying pan.
When they are golden and nearly cooked, add the mushrooms and cook for a further 2-3 minutes.
Lastly, stir in the parsley.
Remove the rice dish from the cooker, arrange the onion mixture on top and serve with crusty bread and butter.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Fried
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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