1 cup of oil
2 cups of cooked rice
2 cups of milk
1 tablespoon of baking powder
3 eggs
1/2 cup of all-purpose flour
1/4 cup of grated Parmesan cheese
Filling
2 diced tomatoes, seeds and skin removed
200 grams of mozzarella cheese, shredded
1/4 cup of chopped green olives
Salt and pepper to taste
Chopped fresh parsley to taste
1 cup of oil
2 cups of cooked rice
2 cups of milk
1 tablespoon of baking powder
3 eggs
1/2 cup of all-purpose flour
1/4 cup of grated Parmesan cheese
Filling
2 diced tomatoes, seeds and skin removed
200 grams of mozzarella cheese, shredded
1/4 cup of chopped green olives
Salt and pepper to taste
Chopped fresh parsley to taste
In a blender, blend the oil, rice, milk, baking powder, eggs, flour, and Parmesan cheese
Pour into a greased and parchment-lined baking dish
Bake in a preheated oven at 220°C for 30 minutes
Remove from the oven, let cool, and unmold
Cut into squares of 6 centimeters on each side. Reserve
Filling: Mix together the tomato, mozzarella cheese, and green olives
Season with salt, pepper, and parsley
Place a portion over each square and bake in a preheated oven at 220°C until the cheese is melted
Serve immediately.
