Ham and leeks rice cake

Author: Les Cultures de chez nous
Images poireaux
Preparation 25
Baking 45
Portions 4
Freezing No


  • 250 ml (1 cup) of long grain rice
  • Salt and pepper up to taste
  • 500 ml (2 cups) of water
  • 30 ml (2 tablespoons) of breadcrumbs
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 4 eggs
  • 500 ml (2 cups) of milk
  • 125 ml (1/2 cup) of Mozzarella cheese
  • 250 ml (1 cup) of chopped ham
  • A pinch of ground nutmeg
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  • In a casserole, pour rice, water, salt and pepper. Boil at high heat for one minute. Reduce heat at minimum, cover and cook 20 minutes. Meanwhile, preheat oven at 350 ºF (180 °C). Cover a mold of 23 cm (9 inches) with parchment paper, butter and spread with breadcrumbs. Set aside.
  • In a pan, melt butter, brown sliced leeks at medium heat for 3 minutes while stirring continuously. Scramble eggs with milk, add mozzarella cheese, ham, nutmeg, leeks and cooked rice. Mix well, pour in the mold and bake at center of oven for 15 minutes.
  • Serve with spring salad, buttered asparagus or tomatoes salad.

Chef's notes