Mataloe Rice Cakes

These delicious savoury rice cakes, stuffed with cream cheese and walnuts, make an excellent vegetarian supper dish. Serve hot with sauteed potatoes, or cold with a variety of salads.

12 fl. oz. milk

2 teaspoon salt

4 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

8 oz. cream cheese

2 teaspoon black pepper

1 teaspoon grated nutmeg

1 oz. walnuts, coarsely chopped

1 egg, lightly beaten

3 oz. dry breadcrumbs

2 oz. – cup butter

Cover a baking sheet with aluminium foil. Set aside.

Pour the milk into a large saucepan and add the salt. Place the pan over high heat and bring the milk to the boil. Add the rice. Reduce the heat to low, cover the pan and cook the rice for 20 minutes or until all the milk has been absorbed.

Stir in the cheese, pepper and nutmeg. Continue stirring until the cheese has melted into the rice. Add the chopped walnuts and continue stirring until the rice mixture is thoroughly combined.

Remove the pan from the heat. Pour the mixture on to the prepared baking sheet and smooth out the top with a flat-bladcd knife. Set aside to cool, then place in the refrigerator until the rice mixture has set.

Remove the baking sheet from the refrigerator. With a sharp knife, cut the rice mixture and the foil together into squares. With a fish slice or spatula, carefully lift out one of the squares. Using a pastry brush, brush the rice square with the egg. Sprinkle over about

1 tablespoon of the breadcrumbs, shaking off any excess.

Turn the square over, breadcrumbed side down, on to a plate. Peel the foil off the back of the square and discard the foil. Brush the other side of the square with egg and sprinkle on more breadcrumbs.

Coat and crumb the remaining squares in the same way.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the rice squares, a few at a time, and fry for 3 minutes on each side, or until they are crisp and golden brown. With a slotted spoon, remove the squares from the pan and place them on a warmed serving dish. Keep hot while you cook the remaining squares in the same way.

Serve the rice squares at once if they are to be eaten hot, or let them cool completely and store in the refrigerator until they are ready to be served.

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