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!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Rice, medium grained 2 tb Dill, fresh; OR
-uncooked 2 ts -Dried dill
1 ts -Salt 1 lg Egg; lightly beaten
4 tb Butter; melted 1/2 c Milk
1 c Cheddar cheese; medium-sharp 1/4 ts Tabasco; or other hot pepper
-grated -sauce
2 tb Onion; finely chopped 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
Leave a Reply