RICE WITH FOUR CHEESES

Preparation Method :

• To boil the rice, place it in a saucepan with twice its volume of cold water with salt.
• Set the pan over medium heat, stir once and bring the water to the boil over the pan; reduce the heat and leave to simmer for 20 minutes, without lifting the lid or stirring.
• When the cooking time is up, re-move the lid; almost all the water will have gone and the rice will be tender.
• Either tips the rice into a colander to drain then rinse well with boiling water, or turn off the heat and leave the lid on the pan for 5 minutes.
• Transfer into a serving dish and fluff the rice with a fork to separate and prevent them sticking.
• Dice the solid cheeses and the meat, and mix the cubes together.
• Heat the oven to 200° C/400° F/ gas 6.
• Place one-third of the rice in an ovenproof dish. Sprinkle with half of the diced meat and cheese mixture.
• Dot with butter and sprinkle with one-third of the grated Parmesan.
• Make another layer in the same way with one-third of the rice and the remaining meat and cheese. Dot with butter and one-third of the Parmesan.
• Add the top layer of rice. Sprinkle with remaining Parmesan and dot with remaining butter.
• Place the dish in a dish of hot water in the centre of the oven and cook for 30- 35 minutes until the top is golden.