INGREDIENTS
450g Tilda Easy Cook Long Grain Rice
1 litre Vegetable stock
2 Bunches of spring onions, chopped
100g Peas, cooked
1 tbs Freshly chopped each parsley and basil
200g Bel Paese cheese, grated
100g Freshly grated Parmesan cheese
4 Eggs, beaten
Salt and freshly ground black pepper
Fresh tomato sauce to serve

METHOD
1. Cook the rice in the stock for 15-20 minutes. Leave to cool, slightly.
2. Add the remaining ingredients and mix well.
3. Press into a well buttered ring mould and bake in the oven for 30 minutes at 180°C/350°F/Gas Mark
4. Turn out and serve hot with a fresh tomato sauce or refrigerate and serve as part of a summer buffet.

Serves 12