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Recipe

Baked Rice with Gratin Asparagus Cream

1h
50 mins
Half
7
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This delicious and creamy rice, combined with almost any stew, even with grilled meats, will surprise your guests with this addictive sweet and creamy rice.

Ingredients

12 portions
  • 1/2 kilos White rice, Cooked
  • 1 canned corn
  • 2 cans Nestle media creama
  • 2 cans cream, of asparagus
  • 2 manchego cheese, sliced
  • 90 grams butter

Preparation

Previously, make the 1/2 Kg of white rice with the can of corn kernels and let stand.
Preheat oven to 180 degrees.
Grease a preferably rectangular glass refractory, with the butter bar.
In the blender add the 2 cans of medium cream and 2 medium cans of cream of asparagus. Blend one minute.
In the already greased refractory, add a portion of very thin rice (extend it).
Place a layer of Manchego cheese on top of the rice so that it covers the rice completely.
In the same way, cover with a layer, but now of the mixture, little by little until covered.
Repeat step 5,6 and 7 until the refractory is filled. Make it by layers.
Put a last layer of cheese on top, so that it is baked when baked.
Put in the oven without aluminum peel for 50 minutes, or until the cream boils.
And ready! to be enjoyed with your favorite guizo!

PRESENTATION

With a silicone, plastic or wooden stick, cut the portions in a square or rectangular shape for garnish.

TIPS

You can play the flavors and change from asparagus to poblano cream or mushrooms. very hard.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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