John Myers
Ingredients for 4 servings:
- 250 g rice
- 750 ml vegetable stock
- 2 zucchinis
- 1 bunch arugula
- 1 cup crème fraîche
- 4 eggs
- 200 ml cream
- 150 g cheese, grated
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Cook the rice in the vegetable stock for about 20 minutes, but do not allow it to cook completely. Let it cool uncovered. In the meantime, wash and roughly chop the arugula and coarsely grate the zucchini. Mix the cream with the crème fraîche, eggs, and 100g of cheese. Season with salt and pepper. Mix the rice with the vegetables and transfer to a springform pan. Sprinkle the cake with the remaining cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes until golden brown. Let it cool in the pan. The more the cake cools, the better it tastes. The arugula tastes too bitter in a hot cake.
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