Rice Cake with Cream Cheese

Name: Rice Cake with Cream Cheese
Yield: 6
Ingredients: 2 cups of cooked rice; 1 medium-sized carrot, peeled and grated; 1 egg; 1 1/2 cups of all-purpose flour; 1 cup of cream cheese, softened; 1/2 cup of grated Parmesan cheese; 1/2 teaspoon of active dry yeast; Salt and black pepper to taste; 2 tablespoons of chopped fresh parsley; Accompaniment; A round cake mold of 22 cm in diameter greased with butter

1
2 cups of cooked rice
2
1 medium-sized carrot, peeled and grated
3
1 egg
4
1 1/2 cups of all-purpose flour
5
1 cup of cream cheese, softened
6
1/2 cup of grated Parmesan cheese
7
1/2 teaspoon of active dry yeast
8
Salt and black pepper to taste
9
2 tablespoons of chopped fresh parsley
10
Accompaniment
11
A round cake mold of 22 cm in diameter greased with butter

Ingredients

1
2 cups of cooked rice
2
1 medium-sized carrot, peeled and grated
3
1 egg
4
1 1/2 cups of all-purpose flour
5
1 cup of cream cheese, softened
6
1/2 cup of grated Parmesan cheese
7
1/2 teaspoon of active dry yeast
8
Salt and black pepper to taste
9
2 tablespoons of chopped fresh parsley
10
Accompaniment
11
A round cake mold of 22 cm in diameter greased with butter

Directions

1
In a large bowl, combine the rice, carrot, egg, flour, cream cheese, Parmesan cheese, yeast, salt, pepper, and parsley
2
Mix well to obtain a slightly moist mixture
3
Distribute the mixture evenly into the cake mold and bake in a preheated oven at 180°C for 30 minutes or until golden brown
4
Decorate as desired and serve the cake warm or cold.

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