Florentine Rice Roll Recipe
Ingredients
| 1/2 cup Brand Rice | ||
| Water | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Flour | 1/3 Cup (16 tbs) | |
| Mushrooms | 2 Cup (16 tbs), chopped (Spinach-Mushroom Filling:) | |
| Onion | 3/4 Cup (16 tbs), chopped (Spinach-Mushroom Filling:) | |
| Butter/Margarine | 2 Tablespoon (Spinach-Mushroom Filling:) | |
| Frozen chopped spinach package | 1 , thawed (Spinach-Mushroom Filling:) | |
| Ham | 1/2 Cup (16 tbs), chopped (Spinach-Mushroom Filling:) | |
| Salt | 1 /2 Teaspoon (Spinach-Mushroom Filling:) | |
| Milk | 2 Cup (16 tbs) (Spinach-Mushroom Filling:) | |
| Eggs | 4 , separated (Spinach-Mushroom Filling:) | |
| Dijon Mustard | 1 Tablespoon (Spinach-Mushroom Filling:) | |
| Spinach-Mushroom Filling | ||
| Pimiento for garnish | ||
| 2 (3-oz.) pkgs. cream cheese, room temperature | ||
| Salt | 1/2 Teaspoon (Spinach-Mushroom Filling:) | |
| Ground nutmeg | 1 /4 Teaspoon (Spinach-Mushroom Filling:) | |
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.
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.
Chef
