For the rice roll
3 cups of cooked rice with garlic and salt
250g of twice-cooked beef
2 eggs
1/2 cup of milk
1 tablespoon of butter
1 medium-sized finely chopped onion
1/2 teaspoon of ground nutmeg
1 teaspoon of salt
2 tablespoons of breadcrumbs
200g of thinly sliced ham
150g of mozzarella cheese, sliced
150g of pitted black plums, cut in half
For the sauce
1 tablespoon of granulated sugar
1 tablespoon of butter
1 tablespoon of cornstarch
1 cup of dry white wine
a pinch of salt
For the rice roll
3 cups of cooked rice with garlic and salt
250g of twice-cooked beef
2 eggs
1/2 cup of milk
1 tablespoon of butter
1 medium-sized finely chopped onion
1/2 teaspoon of ground nutmeg
1 teaspoon of salt
2 tablespoons of breadcrumbs
200g of thinly sliced ham
150g of mozzarella cheese, sliced
150g of pitted black plums, cut in half
For the sauce
1 tablespoon of granulated sugar
1 tablespoon of butter
1 tablespoon of cornstarch
1 cup of dry white wine
a pinch of salt
Preheat the oven to moderate (180°C)
Prepare the rice roll: beat the eggs and milk in a blender
Gradually add the cooked rice, beating and stirring with a wooden spoon until it forms a dough-like consistency
Pour into a bowl, add butter, onion, beef, salt, nutmeg, and mix well
Add breadcrumbs and mix until it forms a homogeneous mass
Open the dough over a lightly floured tablecloth, giving it a rectangular shape
Cover with a layer of ham, and on top, a layer of mozzarella cheese
Make two rows of plums over the mozzarella cheese, leaving a 10cm gap between them
Roll the dough into a log, starting from the wider end
Transfer the rice roll to a greased and floured baking dish and bake for 40 minutes or until golden brown. Reserve
Prepare the sauce: in a small pan, place sugar, bring to heat and caramelize
Add butter, cornstarch, and mix
Add wine, salt, and simmer until it reaches a creamy consistency
Remove the rice roll from the baking dish, let it cool slightly, arrange it on a serving platter, cut into slices and serve with the sauce.
