Amira Italian Basmati Rice Cakes with Parma Ham, Basil and Mozzarella
-
Level: Moderate
-
Cooking Time: 30 Minutes
-
Preparation Time: 15 Minutes
-
Serves 12
What You Need
- 150 g Amira Indian Basmati Rice
- 2 balls mozzarella, diced in 1 cm cubes
- 60 g proscuitto ham, chopped
- half bunch spring onions, finely sliced
- 50 g sun dried tomatoes, finely chopped
- 1 bunch basil, chopped
- 3 eggs, lightly beaten
- 25 g parmesan, freshly grated
- salt & freshly ground pepper
What to do
Rinse the Amira basmati rice recipe under running cold water and add to a bowl. Cover well with cold water and set aside to soak for 30 minutes. Drain well. Heat a little oil in a saucepan with a tight fitting lid. Once it is hot, tip in the drained rice and stir fry for 30 seconds to coat each grain lightly in oil. Pour in boiling water from the kettle so that it comes just 1 centimeter above the level of the rice. Stir well and bring up to the boil. Cover with the lid and set the timer to boil for just one minute. Turn off the heat and, without removing the lid, reset the timer for 13 minutes. Remove the lid and fork through the rice grains which will have absorbed all the water and become light and fluffy. Spread out on a tray to cool.
Preheat the oven to 200°C. Grease a 12 hole muffin tin with olive oil. If your tin isn’t non stick you may want to cut circles of baking paper to line the base to help you ease them out of the tin.
Once the basmati rice recipe is cool, add it to a mixing bowl, along with the mozzarella, proscuitto, spring onions, sun dried tomatoes and basil, stirring well to mix evenly. Pour in the egg, and season well with salt and pepper, mixing once again. Divide evenly into the muffin tins and sprinkle over the parmesan. Bake in the oven for about 15 minutes until set and light golden brown. Allow to cool for a few moments before releasing from the tin with a blunt knife.
Serve hot or warm with salad. Also great chilled in pack lunch boxes or summer picnics.
