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Florentine Rice Roll

Quick.easy.cooking's picture
Ingredients
  Rice 1⁄2 Cup (8 tbs) (Brand)
  Water 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
For spinach mushroom filling
  Chopped fresh mushrooms 2 Cup (32 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Butter/Margarine 2 Tablespoon
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Chopped ham 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Eggs 4 , separated
  Dijon mustard 1 Tablespoon
  Pimiento 1⁄4 Cup (4 tbs) (For Garnish)
  Cream cheese 6 Ounce (Room Temperature, 2 Packages, 3 Ounce Each)
  Ground nutmeg 1⁄4 Teaspoon
Directions

Preheat oven to 400°F (205°C).
Oil a 15" x 10" x 1" baking pan; line with wax paper and oil again.
Coat lightly with flour.
Cook rice with water, 1/2 teaspoon salt and 1/2 tablespoon butter or margarine according to package directions for half the basic recipe.
In a large saucepan, melt 1/4 cup butter or margarine.
Blend in flour and 1/2 teaspoon salt.
Add milk.
Cook, stirring constantly, until thickened.
Beat egg yolks slightly.
Add a small amount of hot flour-milk mixture to beaten egg yolks, beating constantly.
Return to pan.
Cook 1 minute, stirring constantly.
Stir in cooked rice and mustard.
Beat egg whites until they hold soft peaks.
Carefully fold into rice mixture.
Pour into prepared pan and spread evenly.
Bake until puffed and lightly browned, about 20 minutes.
Turn out on towel.
Remove wax paper.
Spread evenly with Spinach-Mushroom Filling to within 1 inch of 1 lengthwise edge.
Roll up, starting on the long side with filling spread to edge.
Place on serving platter.
Cut into 1 to 1-1/4-inch slices.
Garnish slices with pimiento.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice

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