Summary

Ingredients

• 175 g rice (lon rain rice)
• 350 ml vegetable stock
• 1 kg spinach, fresh or
• 600 g spinach leaves (frozen) or other veetables
• 200 ml sweet cream
• 2 egg (s)
• salt
• nutmeg
• 100 g cheese, rated
• 60 g pine nuts
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. Pre-cook the rice in the vegetable stock for 15 minutes or use leftovers from the day before. Wash, clean, blanch the spinach and drain well. Just thaw and drain frozen spinach.
2. Whisk the cream with the eggs, season with salt and nutmeg. Mix the rice with the spinach, cheese and half of the pine nuts and place in a greased baking dish sprinkled with breadcrumbs.
3. Pour the egg and cream mixture over the rice and bake for 20 minutes at 180 ° C. Scatter the remaining pine nuts over the top and bake for another 5 minutes.
4. Instead of spinach, you can also use other vegetables such as B. Take zucchini or peas.