Rice pudding cheese
Instructions
Cook the rice al dente in boiling salted water, along with milk.
Drain, season with the egg yolk, 50 g of butter and half the Parmesan.
Mix everything well, grease a baking dish and then on the bottom a layer rather than rice, top with sliced mozzarella, alternate with slices of fontina cheese to sprinkle the ham chopped well: do another layer of rice and one grated Emmenthal cheese (50 g).
Cover with more rice, sprinkle tomatoes cut into wedges and freed from seeds: sprayed with the remaining melted butter, sprinkle with the remaining Parmesan and Gruyere, coarsely grated.
Bake for 15 minutes, to melt the cheese and lightly Browning them.
Ingredients and dosing for 4 persons
- 400 g of rice
- 1 mozzarella
- 100 g of fontina cheese
- 100 g of emmenthal cheese
- 50 g of grated parmesan cheese
- 100 g of ham
- 2 ripe tomatoes
- 1 egg
- Salt
- 100 g of butter
- 50 cl of milk