Rice – Cheese – Egg Roll


¼ lb rice
1/5 lb cheese
1 egg

For filling:

4 hard-boiled eggs
2 tbsp butter or margarine
Pinch of salt


Steam the rice.
Cool to room temperature, mix with ground cheese and one fresh egg.
Cover the baking sheet with a waxing paper, place the rice-egg-cheese mix evenly over it.

Pre-heat an oven to 380 F (180 C), and place the baking sheet in the oven for 7-10 minutes.

Cheese has to melt a little, and egg has turned. If the color starts to change, take the sheet out of the oven.

Cool the rice until it very warm but not hot.

Ground hardboiled eggs, sprinkle with salt, and mix with warm-temperature butter.

Cover the rice layer with this egg-butter mix evenly, and roll tightly removing the waxing paper carefully.

Put the roll with the downward end on the baking sheet, place in the oven, and cook for 5 more minutes.

Then, put the roll on an oval dish, cut into 1-inch slices, sprinkle with margarine or butter, and serve.


You can serve with this sauce: 2 parts blue cheese, 1 part lemon juice, and 3 parts sour cream, blended together.

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