Description
Tender, juicy and airy baked rice with chicken livers
Ingredients
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Figure
2 cup
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Water
4 cup
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Chicken liver
400 g
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Onion
1 piece
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Carrots
1 piece
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Chicken egg
3 piece
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Milk
200 ml
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Mayonnaise
2 Tbsp
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Garlic
2 tooth
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Cheese
80 g
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Salt
-
Seasoning
0.5 tsp
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Vegetable oil
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Bread crumbs
Cooking
Rice white short-grain "Italica" TM"Mistral" cook until tender in salted water
Onions finely chop, carrots to RUB on a large grater, to fry on vegetable oil
The liver and garlic grind in a blender
Mix with onions, carrots and salt
For filling whisk until smooth mayonnaise, eggs, milk, salt and seasoning
Half cooked rice spread in a baking dish ( I have a 15 cm by 23 cm, height 5 cm), greased and sprinkled with breadcrumbs
Pour in the rice, half fill
Put the liver with vegetables
Spread remaining rice, pour over the remaining filling. Bake in a preheated oven at 180 degrees for 40 minutes (focus on your oven)until tender. 15 minutes until cooked sprinkle casserole with grated cheese on top.
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