When I’m cooking rice, I can rarely get the amounts right. It used to be slightly frustrating, but now I just use it as an excuse to get creative with my leftovers. I’d like to point out that it’s not a good idea to keep rice for more than 24-48 hours and even then it needs to be kept refridgerated or cool. Bacteria seem to think rice is a great holiday home. Keep this in mind especially if you’re taking something with you to the beach on a hot day. Take a cold pack and keep it in the shade if possible. The same goes for this dish and other rice dishes of course, anything with rice should be binned after 24-48 hours. Unless, of course, you like living on the edge.. (of the loo).
I found this recipe of this website.
You will need:
3/4 cup raw brown rice (or cooked, in my case. I used wholegrain Basmati – I strongly recommend this type)
1/2 cup shredded cheddar cheese
2 eggs, beaten
2 tablespoons chopped fresh parsley, or 2 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 small bowl well washed fresh spinach or defrosted frozen spinach
2 tablespoons fine dry bread crumbs
1 tablespoon butter — melted
Combine the eggs, parsley, salt and pepper
Add to the cooked rice
In a separate bowl combine the breadcrumbs, melted butter and shredded cheddar.
If you do not have ready-made breadcrumbs you can make them easily by toasting two slices of bread. Break these up and use a blender to crush them.
Mix the spinach in with the rice
Place the rice mixture in a buttered casserole dish and cover with the breadcrumb mixture.
Bake in the oven on 200 degrees celcius for 30-35 minutes or until piercing with a knife comes out clean. This dish also tastes delicious cold..
(..and with more cheese)