Florentine Rice Roll
|Rice||1⁄2 Cup (8 tbs) (Brand)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|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)|
|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|
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.
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.