Rice pudding with vegetables
Instructions
Put in pressure cooker 4 tablespoons oil, 30 g of butter, a little more than half a large onion and saute for about 1 minute.
Spray it with whiskey and let it evaporate.
then add the soy and evaporate.
Add the rice and sauté for a few minutes.
Then add double quantity of water than the amount of rice and two nuts; close the pressure cooker and cook for three minutes after he heard the hiss of the pot.
Parallel to the rice cooking, in a large saucepan, Cook, with the lid, Saute, four Zucchini and eggplant in a 30 g of butter and 4 tablespoons oil.
Remove the lid and saute a little; then add 75 g.
of grated cheese.
Grease a baking pan that has a central hole and the side opening and sprinkle with breadcrumbs.
When the rice has cooled slightly, add two whole eggs, 5 tbsp of grated cheese and mix; make layers of rice, 2 or 3; These include putting the courgettes and aubergines and half of the gravy.
Sprinkle with breadcrumbs and add a bit of butter.
Put in hot oven for 40 minutes in the lower part of the oven at a temperature of 250 degrees, then Brown the top for a few minutes.
Let cool before you overturn the saucepan; open it sideways.
Present the dish with the sauce and the residue of courgettes and aubergines.
Serve the rice when it is still hot.
Ingredients and dosing for 4 persons
- 800 g of rice
- 8 tablespoons of olive oil
- 60 g of butter
- 100 g of grated provolone sardo cheese
- 1 splash of whiskey
- 2 tablespoons of soy
- 2 bouillon cubes
- 4 zucchini
- 1 eggplant
- 1/2 large onion
- 2 eggs
- 1000 G = = Fresh Tomato
- Breadcrumbs