| Cook Time | 45 minutes |
| Servings |
Ingredients
- 250 gram Rice
- 2 pieces Chicken egg
- 100 milliliters Milk
- 100 milliliters Cream
- 30 gram Cheese hard
- 2 cloves garlic
- 0.5 teaspoon Thyme
- 1 piece Onion red
- 1 piece Carrot
- 2 pieces Tomatoes
- 2 tablespoons Tomatoes in own juice
- 1 tablespoon Vegetable oil
- Parsley to taste
Ingredients
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Instructions
- Rice boil in boiling water for 10 minutes, adding a pinch of salt, thyme (0.5 tsp), 1 clove of garlic, peeled and crushed with the side of the knife.
- Meanwhile, mix milk, cream, grated cheese, eggs, a little chopped parsley. Salt and pepper to taste.
- With rice, drain water, remove garlic. Add the cream and egg mixture, mix and place in a cake pan. Bake 30 minutes in a preheated oven to 180 degree.
- While terrine is baked, we will implement a simple but delicious sauce that will decorate the rice. Onions and garlic clove finely chop, fry together until clear onions. Add grated carrots, fry for another 3-4 minutes.
- Add tomatoes, diced. Fry until tender.
- For the color at the end I add 2 tbsp tomato puree, you can replace 1 tsp tomato paste. Add salt and pepper to taste, if the sauce is sour, you can add a little sugar. Put out a couple more minutes. Then put everything in a blender and puree until smooth. Ready to get the terrine from the mold, allow to cool slightly and then cut into portions, otherwise not be able to do it nicely. Serve with sauce.
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