Rice
by CookWhatHK0 saved
Rice timbale layering egg-bound rice with ham and scamorza, topped with grated cheese and breadcrumbs and baked until golden.
Cook the rice in a generous amount of salted water. Once it reaches an al dente consistency, drain it well and let it cool down.
在大量鹽水中煮飯，煮至彈牙後瀝乾放涼。
After the rice has cooled, add the shredded mozzarella and the two beaten eggs. Stir everything together until it's uniformly combined.
飯涼後，加入車打 Mozzarella 芝士和 2 隻打散的雞蛋，拌勻。
Line a springform pan with parchment paper. Take half of the rice mixture and spread it evenly into the pan, then firmly press it down using the bottom of a glass.
在活底模具中舖上牛油紙。將一半飯鋪在模具中，用杯底壓實。
Arrange the sliced ham over the rice layer, followed by the sliced scamorza cheese. Carefully add the remaining rice mixture on top, pressing it down once more. Finish by sprinkling grated cheese, and then breadcrumbs, over the surface.
鋪上火腿片，然後是 Scamorza 芝士片。加入剩餘的飯壓實，撒上磨碎芝士和麵包糠。
Bake the timbale in a preheated oven at 400°F (200°C) for about 20 minutes. Once baked, remove it from the oven, let it cool slightly, and then serve it cut into individual portions.
放入預熱至 200°C（400°F）的焗爐焗約 20 分鐘。取出放涼，切份上桌。
