Rice Cake with Brie and raisins

Instructions

1. Sift the flour into a large bowl. Make a well in the center and add ½ cup (120 ml) lukewarm water. The oil, the vinegar, and the salt to taste. Bring together with your hands to form a soft and smooth dough. Wrap in a plastic wrap and let rest for 30 minutes.
2. Bring the milk to the boiling point with a pinch of salt, add the salt, add the 2 type of rice, and cook according to package instructions (usually 20 minutes at low heat). Alternatively steam-cook the rice in the steam oven or steamer. Drain the rice in a strainer (sieve) over a bowl reserving the cooking liquid.
3. Preheat the oven to 190 °C, level one. Like a baking sheet over a baking pan, 25 cm diameter.
4. Place the rice in a bowl, stir in 100 ml of the reserved milk, add the raisins, chopped cheese and grated Parmesan, then season with salt and pepper. Add pinch of nutmeg. Beat in the eggs and stir into the rice mixture.
5. Roll out the dough thinly and line the bottom and sides the baking pan. Fill it with the rice mixture and fold the dough edges inward.
6. Bake for 40 minutes or until the center is set. Serve warm or cold, garnished with a few thyme leaves.

• Servings : 8
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : Finger foods, Left overs-great overs, Pizza, Pasta, Spagetty, Quiches, steam-oven cooking, Transformers
• Ingredient : Apple cider vinegar, Brie cheese, Caw-milk, Eggs, Flour, Ground black pepper, Nutmeg, Parmesan cheese, Raisins, Risotto rice, Salt, Thyme leaves, Wild rice