Cheese, Egg, and Cream Based Recipes - Creamed Baked Rice with Cheese

Ingredients

• 450 g/1lb/2 cups arborio or other risotto rice

• 225 g/8 oz Fontina cheese, thinly sliced

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• Salt and freshly ground black pepper

• 60 ml/4 tbsp double (heavy) cream

• 100 g/4 oz/1 cup grated Parmesan cheese

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Method:

1. Cook the rice in plenty of boiling salted water for about 15 minutes until almost tender. Drain thoroughly.

2. Spread half the rice in a shallow ovenproof dish. Cover with half the Fontina cheese, dot with butter and season lightly.

3. Drizzle over half the cream. Repeat the layers and sprinkle with the Parmesan.

4. Bake at 180°C/350°F/gas mark 4 for about 20 minutes until golden on top. Serve straight away.