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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | risotto | 2 | cloves | garlic minced | 1 | cup, diced | pineapple | 0.5 | cups | ham, chopped | 0.7 | cups, shredded | 2% italian cheese blend | 0.7 | cups | Cheese, american cheddar, imitation |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 200oC. | | 2 | Wash and rinse uncooked rice until water runs clear. | | 3 | In a heated wok or saucepan, melt the butter. Add the washed rice, salt and black pepper to taste. Stir well. | | 4 | Wait for the rice mixture to cool, and then transfer to a rice cooker. Add the garlic cloves. Add water to cook rice. | | 5 | When the rice is cooked, stir in the pineapples and sliced ham, saving some as toppings. Portion out the rice into oven-safe baking dishes until about half the depth of the dish. | | 6 | Top the rice with a layer of shredded mozzarella and cheddar cheese followed by the rest of the pineapples and ham. | | 7 | Put in oven for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with parsley if desired. |
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