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peas Saffron Rice Pudding

ingredients

servings

6

Rice

350 oz

Peas, frozen

150 oz

Tomato paste

1 spoon

Parmigiano cheese

60 oz

Swiss cheese

80 oz

Eggs

1 unit

Breadcrumbs

40 oz

Butter

20 oz

Semiskimmed milk

2 glasses

Saffron

0.12 oz

Side Dishes from Italy - Puglia

peas Saffron Rice Pudding

peas Saffron Rice Pudding

vegetarian with gluten with eggs with lactose source of B vitamins high in calcium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

peas Saffron Rice Pudding

Sundries, tasty and inviting. They may present as a first course, appetizer, side dish. Ideal for buffets

peas Saffron Rice Pudding step 1

step 1

Wash and drain the arborio rice, cook it al dente

peas Saffron Rice Pudding step 2

step 2

Meanwhile cook the frozen peas or private water retention in the case used canned ones

peas Saffron Rice Pudding step 3

step 3

Drain the rice and pour it into a bowl, add the peas, chopped Swiss cheese, grated Parmesan cheese, beaten egg, the saffron,

peas Saffron Rice Pudding step 4

step 4

The tomato concentrate dissolved in water and salt to taste

peas Saffron Rice Pudding step 5

step 5

Stir well and add the milk to give the right consistency to the mixture, neither too liquid nor thick

peas Saffron Rice Pudding step 6

step 6

Preheat oven to about 200 degrees

peas Saffron Rice Pudding step 7

step 7

Grease and sprinkle with breadcrumbs dies

peas Saffron Rice Pudding step 8

step 8

Divide the rice mixture into the ramekins, and place in the center of Hemmental cubes

peas Saffron Rice Pudding step 9

step 9

Level your spread and knobs of butter

peas Saffron Rice Pudding step 10

step 10

Bake for 20 to 25 minutes and serve

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