Cheese And Rice Pudding Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Onions3 Medium, skinned
 Long grain rice2 Ounce (50 g)
 Salt1 Teaspoon (Leveled) (5 ml)
 Milk3⁄4 Pint (400 ml)
 Freshly ground pepper To Taste
 Made mustard1 Teaspoon (Leveled) (5 ml)
 Egg1 , beaten
 Mature cheese3 Ounce, grated (75 g)
 Butter/Margarine2 Ounce (50 g)
 Small mushrooms2 Ounce, sliced (50 g)
 Chopped parsley15 Milliliter (1 tbsp)

Nutrition Facts

Serving size: Complete recipe

Calories 1522 Calories from Fat 810

% Daily Value*

Total Fat 91 g140.3%

Saturated Fat 56.3 g281.3%

Trans Fat 0 g

Cholesterol 369.4 mg

Sodium 1513.5 mg63.1%

Total Carbohydrates 127 g42.2%

Dietary Fiber 11.9 g47.7%

Sugars 47.6 g

Protein 53 g105.9%

Vitamin A 66.2% Vitamin C 111.9%

Calcium 62.3% Iron 24.1%

*Based on a 2000 Calorie diet

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.
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