250 ml (1 cup) Spekko Long Grain Parboiled Rice
375 ml (1 1/2 cups) grated cheddar cheese
3 spring onions, thinly sliced
30 ml (2 tbsp) fresh thyme leaves
30 ml (2 tbsp) finely chopped fresh rosemary leaves
30 ml (2 tbsp) chives, chopped
1 X 410 g can corn kernels, drained
3 eggs, lightly beaten
100 g shaved ham
45 ml (3 tbsp) mayonnaise
15 ml (1 tbsp) Dijon mustard
1.Preheat oven to 180°C.
2.Grease and line a loaf pan with baking paper, allowing a 5 cm overhang at long ends.
3.Cook rice as per packaging instructions. Once cooked, transfer to a large bowl.
4.Combine 1 cup of cheese, onions, thyme, rosemary, chives, corn, eggs, and salt and pepper in a bowl. Add to the rice. Stir well. Press half the mixture into prepared pan. Sprinkle with 1/4 cup of remaining cheese. Top with ham. Sprinkle with remaining 1/4 cup of cheese. Press remaining rice mixture over cheese.
5.Bake for 20 minutes or until firm to the touch. Stand for 10 minutes.