Name: Corn and rice loaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 cup grated tasty cheese; 3/4 cup grated parmesan; 310 gram can corn kernels, drained; 2 eggs, lightly beaten; 3 green onions, thinly sliced; 1 cup long grain white rice, cooked, cooled; 1 cup baby spinach leaves; crisp prosciutto, salad, mayonnaise, to serve

Corn and rice loaf

Serves 4

Prep

15M

Cook

40M

Total

55M

Skip to Recipe

Ingredients

1 cup grated tasty cheese

3/4 cup grated parmesan

310 gram can corn kernels, drained

2 eggs, lightly beaten

3 green onions, thinly sliced

1 cup long grain white rice, cooked, cooled

1 cup baby spinach leaves

crisp prosciutto, salad, mayonnaise, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper, allowing a 5cm overhang at long ends.

2.In a bowl, combine half the combined cheeses, corn, eggs and green onion; season to taste. Add rice, stirring well.

3.Press half the mixture into prepared pan. Sprinkle with 1/4 cup of remaining cheeses. Top with spinach, then sprinkle with remaining cheese. Press remaining rice mixture over cheese.

4.Bake 35-40 minutes, until firm to touch. Set aside 10 minutes. Serve in slices with prosciutto, salad and mayonnaise.

For quick cooking, place 1 cup long-grain rice in a microwave-safe bowl with 2 cups water. Cover and cook 5 minutes on high (100%) power, followed by 7 minutes on medium (50%). Stand 3 minutes.
Note

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Ingredients

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