Cheesy Rice Slices
9,0 / 10
ready in 1 hr 5 min.
Bring the rice to the boil in twice the volume of lightly salted water, cover and cook over a low heat for around 20 minutes. Drain thoroughly, allow to cool slightly then tip into a bowl.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush a rectangular dish (approx. 15 x 30 cm) with oil.
In a bowl, whisk together the cheese, eggs and chopped marjoram. Season with salt and ground black pepper and stir into the rice, then tip the mixture into the dish and smooth the top flat. Arrange the sliced tomatoes on top of the mixture and season again with a little salt and ground black pepper.
Bake in the oven for around 25 minutes, then remove and leave to cool completely. Serve cold, cut into slices and garnished with sprigs of marjoram.