Print Recipe
 Stuffed Rice Recipe
I saw this recipe in the Greek magazine "Deli", tried it and just fell in love! For the first time this recipe was published by me, because I have been cooking this dish for three years, because it is a very favorite in our family and because everything is very simple and fast, and it looks very impressive and beautiful on the table. Try this!
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Greek Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Greek Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Filling: Fry the onion, garlic and minced meat in a frying pan, breaking the lumps with a fork.
    Filling: Fry the onion, garlic and minced meat in a frying pan, breaking the lumps with a fork.
  2. Add tomatoes, raisins and simmer until the liquid has completely evaporated, add nuts, salt and pepper.
    Add tomatoes, raisins and simmer until the liquid has completely evaporated, add nuts, salt and pepper.
  3. Lightly fry the carrots, add the rice and fry it, stirring well, for 2-3 minutes.
    Lightly fry the carrots, add the rice and fry it, stirring well, for 2-3 minutes.
  4. Add the broth, salt, pepper and cook over low heat until all the liquid is absorbed, about 15 minutes.
    Add the broth, salt, pepper and cook over low heat until all the liquid is absorbed, about 15 minutes.
  5. Let cool a little, add the egg, cheese and cream, mix well.
    Let cool a little, add the egg, cheese and cream, mix well.
  6. Grease a high form (20 cm in diameter) with oil, cover the bottom with baking paper. Put 3/4 of the rice mass into the mold, leaving a recess for the filling.
    Grease a high form (20 cm in diameter) with oil, cover the bottom with baking paper. Put 3/4 of the rice mass into the mold, leaving a recess for the filling.
  7. Lay out the filling and cover with the remaining rice on top.
    Lay out the filling and cover with the remaining rice on top.
  8. Cover with foil and bake in a preheated oven at 220 degrees C for 20 minutes. Cut the finished rice from the sides with a knife, cover with a dish and turn it over. Let cool slightly and cut into portions.
    Cover with foil and bake in a preheated oven at 220 degrees C for 20 minutes. Cut the finished rice from the sides with a knife, cover with a dish and turn it over. Let cool slightly and cut into portions.
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