Author Notes
Basmati is my favourite rice. Combine it with a veggie and a nut and get a wholesome, tasty and crunchy side to many dishes for the incoming season. —bonheurcuisine
Ingredients
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2 cups
cooked whole basmati rice
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1 cup
grated carrots
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1/4 cup
coarsely chopped and slightly toasted pecan nuts
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100
gr cream cheese
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2
eggs, beaten
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4 tablespoons
grated parmesan cheese
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1/2 teaspoon
baking powder
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fine salt and black ground pepper
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dash of ground cumin(optional)
Directions
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Combine in a bowl the cooked whole basmati rice, the grated carrots and the chopped and toasted pecans
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In another bowl mix the cream cheese with the slightly beaten eggs and the grated parmesan cheese. Add the baking powder
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Pour the egg mixture over the dry ingredients and mix
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Season with the salt and ground black pepper and add the ground cumin (optional)
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Generously grease a muffin tray or use a silicone muffin tray and fill each mold with two tablespoons of mixture
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Preheat the oven to 220C/430F and bake for 25 to 30 minutes or until golden brown
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Allow to rest for 10 minutes and unmold
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