Rice Ring with Peas

Name: Rice Ring with Peas
Yield: 8
Ingredients: 1 1/2 cups of uncooked rice (or 4 cups of cooked rice); 4 large carrots, grated; 1 1/2 tablespoons of finely chopped onion; 2 beaten eggs; to taste with black pepper and nutmeg; 1 1/2 cups of grated Parmesan cheese; 3 cups of fresh or frozen peas, drained and passed through a spatula with 1 tablespoon of butter

1
1 1/2 cups of uncooked rice (or 4 cups of cooked rice)
2
4 large carrots, grated
3
1 1/2 tablespoons of finely chopped onion
4
2 beaten eggs
5
to taste with black pepper and nutmeg
6
1 1/2 cups of grated Parmesan cheese
7
3 cups of fresh or frozen peas, drained and passed through a spatula with 1 tablespoon of butter

Ingredients

1
1 1/2 cups of uncooked rice (or 4 cups of cooked rice)
2
4 large carrots, grated
3
1 1/2 tablespoons of finely chopped onion
4
2 beaten eggs
5
to taste with black pepper and nutmeg
6
1 1/2 cups of grated Parmesan cheese
7
3 cups of fresh or frozen peas, drained and passed through a spatula with 1 tablespoon of butter

Directions

1
Cook the rice as usual
2
Mix the carrot with the onion, rice, eggs, black pepper, nutmeg, and grated Parmesan cheese
3
Pour into a ring mold of 25 cm in diameter (or a pudding mold of 19 cm in diameter) greased
4
Bake in a moderate oven preheated to 180°C for about 35 minutes
5
Unmold
6
In the middle, place the peas
7
Bake for 8 minutes.