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Florentine Rice Roll Recipe
|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|
Serving size: Complete recipe
Calories 2667 Calories from Fat 1572
% Daily Value*
Total Fat 178 g273.9%
Saturated Fat 98.2 g491%
Trans Fat 0 g
Cholesterol 1279.8 mg
Sodium 4173.8 mg173.9%
Total Carbohydrates 168 g56.1%
Dietary Fiber 13.7 g54.9%
Sugars 41.3 g
Protein 104 g208.1%
Vitamin A 675.8% Vitamin C 220.4%
Calcium 115.7% Iron 92.4%
*Based on a 2000 Calorie diet
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.