The best delicious Light Herbed Rice Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Light Herbed Rice Cake recipe today!
Hello my friends, this Light Herbed Rice Cake recipe will not disappoint, I promise! Made with simple ingredients, our Light Herbed Rice Cake is amazingly delicious, and addictive, everyone will be asking for more Light Herbed Rice Cake.
What Makes This Light Herbed Rice Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Light Herbed Rice Cake.
Ready to make this Light Herbed Rice Cake Recipe? Let’s do it!
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1 c Rice, medium grained
-uncooked
1 ts -Salt
4 tb Butter; melted
1 c Cheddar cheese; medium-sharp
-grated
2 tb Onion; finely chopped
2 tb Dill, fresh; OR
2 ts -Dried dill
1 lg Egg; lightly beaten
1/2 c Milk
1/4 ts Tabasco; or other hot pepper
-sauce
1 pn -Freshly ground black pepper
“For a picnic, serve these squares of cheese, and other herb-flavored
rice warm or at room temperature. They are also delicious eaten hot
with tomato sauce and thin slices of cold rare roast lamb or beef.”
Preheat oven to 350F. In a medium saucepan, combine rice, salt, and 2
cups water. Bring to a boil over high heat. Cover tightly, reduce
heat to lowest setting, and cook for 15 to 18 minutes, or until rice
is tender but still lightly firm to the bite. Remove from heat and
fluff rice with fork. In a large mixing bowl, combine butter, cheese,
onion, dill, parsley, egg. milk, Tabasco and black pepper and blend
well. Add rice and toss to combine well. Press mixture evenly into a
lightly buttered 8 or 9 inch square baking dish. Bake in the centre
of the oven for 35 to 45 minutes, or until rice is beginning to brown
lightly around the edges and becomes crusty. Remove from oven and let
cool for 20 minutes before cutting. Run a small knife around the
edges of dish and cut rice into 2-inch squares.
Yields
4 Servings
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