Corn And Rice Loaf Recipe

Name: Corn And Rice Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup shredded cheddar cheese; 2/3 cup grated Parmesan; 10 ounces sweet corn drained; 2 medium eggs lightly beaten; 3 spring onions thinly sliced; 1 1/4 cups long grain white rice cooked, cooled; 2 1/2 cups baby spinach leaves; mayonnaise; salad; prosciutto

Servings: persons

3/4 cup shredded cheddar cheese
2/3 cup grated Parmesan
10 ounces sweet corn drained
2 medium eggs lightly beaten
3 spring onions thinly sliced
1 1/4 cups long grain white rice cooked, cooled
2 1/2 cups baby spinach leaves
mayonnaise
salad
prosciutto

1
Preheat the oven to 350u00b0F. Lightly grease and line an 8 x 4 inch loaf pan with parchment, leaving a 2 inch overhang at long ends.
2
In a bowl, combine half the combined cheeses, corn, eggs and spring onion; season to taste. Add rice, stirring well.
3
Press half the mixture into prepared pan. Sprinkle with 1/4 cup of remaining mixed cheeses. Top with spinach, then sprinkle with remaining cheese. Press remaining rice mixture over cheese.
4
Bake 35-40 mins, until firm to touch. Set aside 10 mins. Serve in slices with prosciutto, salad and mayonnaise.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup shredded cheddar cheese, 2/3 cup grated Parmesan, 10 ounces sweet corn drained, 2 medium eggs lightly beaten, and more.

Yes, Corn And Rice Loaf falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn And Rice Loaf

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