Leek and rice casserole

Ingredients for 1 servings:

• 1 stalk(s) leek, approx. 3cm thick
• 8 cl rice (long grain rice) *
• 12 cl water
• 4 cl milk
• ½ tsp salt
• ½ tsp curry
• pepper
• 40 g cheese (Gouda or Maasdamer) 2 large slices

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple casserole for lazy people

Remove any dried or wilted leaves from the leek and trim off the stump. Divide the leek into 4 pieces. Quarter these lengthwise and cut into 3cm strips. Wash the leek and drain well in a sieve. Preheat oven to 180°C (fan). Combine water, milk, salt, curry, and pepper in a bowl and mix well. Season to taste; it should definitely not taste bland. Grease the inside of a small casserole dish with oil or fat. Place the leek in the casserole dish, spread the uncooked rice evenly over it, and stir briefly. Stir the liquid again briefly (so the spices float) and spread it over the leek/rice mixture. Important: The rice must be covered with liquid. Arrange the cheese slices on top. Place the dish in the oven (do not use the middle rack for fan ovens). After 30 minutes, remove it using potholders, place it on a trivet, and turn off the oven. Tip: Measure ingredients with a shot glass. A shot glass holds 2 cl.