Corn And Rice Loaf

8 ingredients
4 steps

Ingredients

  • 3/4 cup shredded cheddar cheese
  • 2/3 cup grated Parmesan
  • 1 None (10-oz) can sweet corn, drained
  • 2 None medium eggs, lightly beaten
  • 3 None spring onions, thinly sliced
  • 1 1/4 cups long grain white rice, cooked, cooled
  • 2 1/2 cups baby spinach leaves
  • None None Crisp prosciutto, salad, mayonnaise, to serve

Directions

  1. 1
    Preheat the oven to 350°F. Lightly grease and line an 8 x 4 inch loaf pan with parchment, leaving a 2 inch overhang at long ends.
  2. 2
    In a bowl, combine half the combined cheeses, corn, eggs and spring onion; season to taste. Add rice, stirring well.
  3. 3
    Press half the mixture into prepared pan. Sprinkle with 1/4 cup of remaining mixed cheeses. Top with spinach, then sprinkle with remaining cheese. Press remaining rice mixture over cheese.
  4. 4
    Bake 35-40 mins, until firm to touch. Set aside 10 mins. Serve in slices with prosciutto, salad and mayonnaise.

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