Rice Puddings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g rice
- 0.5 ½ glass Ajvar, mild (size 340 ml)
- 50 g cheese, rated, e.., Gouda or Cheddar
- 30 g breadcrumbs
- 2 egg (s)
- 150 g veetables, mixed, from zucchini, paprika or pointed peppers, cherry tomatoes
- 0.5 ½ medium onion (s)
- some black pepper
- some piri-piri
- some oil for frying
Print Recipe
Pin Recipe Instructions
- This recipe was a leftover from the previous day (see gratinated turkey schnitzel).
- Pre-cook the rice in lightly salted water until it is slightly grainy and then mix it with the ajvar. Let cool down.
- Zucchini (in strips), peppers (pieces), tomatoes (halved) and onions (small cubes) were left over from the day before. If you take fresh ingredients, fry everything briefly and then briefly simmer with a little water. Here, too, let everything cool down and pour off the liquid.
- Put the prepared ingredients in a large bowl and add all the other ingredients. Mix with your hands to form a sticky dough, while you can (and should) mash the vegetable pieces a little. If necessary vary with the amount of breadcrumbs. Then shape them into meatballs the size of a palm and fry them in a little oil until they turn brown.
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