- Prep: 30 minutes
- Serves: 10-12
- Cook: 1 hour
Ingredients:
- 500 g. glazed rice
- 1,400 ml fresh milk
- 400 ml water
- 6 eggs, well beaten
- 300 g. gruyere cheese, grated
- 30 g. breadcrumbs, grated
- 30 g. dry mizithra cheese, grated
- 80 g. butter + a little extra for the pan
For the minced mushroom:
- 700 g assorted mushrooms (white, brown, pleurotus, portobello), chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tbsp tomato paste
- 40 ml olive oil
- 1 tsp coriander, chopped
- ½ tsp cumin
- Leaves from 4-5 sprigs of fresh thyme
- a pinch of salt, freshly ground pepper
Execution:
For the minced mushroom:
In a non-stick frying pan, heat the olive oil. Add the coriander, cumin and chili powder and fry for 1 minute. Add the onion, garlic and mushrooms and sauté for 8-10 minutes until they release their juices and dry out. Remove from heat, season with salt and add the thyme.
For the rice pie:
In a saucepan, bring the milk and water to a boil. Add the rice, stir and let it boil for 8-10 minutes (be careful not to stick). While stirring with the wire whisk, slowly pour in the beaten eggs, stirring constantly to prevent the eggs from curdling.
Remove from heat and add the gruyere, butter, a little salt and plenty of pepper and mix well.
Grease a 32 cm baking dish well and sprinkle with the dried mizithra and the breadcrumbs.
Spread half of the rice mixture, add the minced mushrooms and cover with the remaining rice mixture.
Bake the rice pie in a preheated oven at 180°C fan-forced for 1 hour.
