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RICE AND CORN TART

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| Servings: 4 -6 portions

RICE AND CORN TART

  • Rice crust:
  • 180 g (225 ml) raw long-grain rice
  • salt and freshly ground pepper to taste
  • 1 onion, grated
  • 60 g (150 ml) mature Cheddar cheese, grated
  • 30 ml finely chopped parsley or fresh herbs mixed
  • 2 extra-large eggs, beaten
  • 30 g butter or margarine, melted
  • Filling:
  • 30 ml oil
  • 1 large onion, finely chopped
  • 2 leeks, trimmed, split, washed and finely sliced
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 420 g tin creamed sweetcorn
  • salt and grounded black pepper
  • 2 extra-large eggs, beaten
  • extra chopped parsley and green pepper rings to garnish

Rice crust
Cook rice in boiling salted water for 18 – 20 minutes or until tender and drain well.
Transfer to mixing bowl, stir in remaining ingredients and mix well.
Turn mixture into well greased 230 mm diameter spring foam pan, use back of spoon, press on base and up sides of pan forming a crust and set aside.

Filling
Heat oil in a large frying pan, saute onions, leeks and peppers for 5 – 8 minutes until soft, not coloured.
Remove from heat stir in remaining ingredients and mix well.
Pour filling into prepared Rice Crust and level surface.
Stand spring foam pan on a baking tray, bake at 180°C for 1 hour or until well risen and firm.
Remove from oven, leave to stand for 10 minutes before removing from spring foam pan.
Transfer to serving plate, garnish with extra parsley and green pepper rings.
Serve warm or cold, cut into wedges.

Photo and recipe posted by Marie Dumas Jennings

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