Name: Spinach, Sweet Corn and Rice Savoury Pudding
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: For 4 people
Ingredients: 450 g/1 lb/4 cups spinach, stalks removed, washed thoroughly; 4 eggs (or, for vegans, 112 ml/4 fl oz/½ cup coconut milk and 56 g/2 oz/¼ cup plain/all-purpose flour); 2 onions, chopped; Salt and pepper; 170 g/6 oz/1½ cups cooked rice; ½ tsp chilli powder; 225 g/8 oz/2 cups sweet corn, blended until smooth; 56–84 g/2–3 oz grated cheese – Parmesan, Cheddar, or Gouda (optional); 2 tbsp olive oil or peanut oil; 1 tsp ground coriander; 2 cloves garlic, chopped

Preparation info

For
4
people

Difficulty
Medium
Ready in
1 hr 40

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is a very good main-course dish for vegetarians, or for vegans if you substitute coconut milk and plain/all-purpose flour for the eggs. The sweet corn should ideally be taken straight from the young cob, but canned or frozen sweet corn will do perfectly well.

You will need a l-litre/2-pint/5-cup pudding basin or similar container as a mould.