Rice and pine nut pie

The pie I bring you today, is very different from what we are used, since I have made ​​from rice.

Usually not used for pies puff, but it gives a very good crunch, if you want you can put a top layer of puff pastry, but I thought it was good idea to add the pine nuts and give color to the top .

At lunchtime this recipe, we have to bear in mind that very crowded, and it's a very complete recipe because of the rice leads to eggs, milk and cream.

When we serve we will put some tomatoes in the bottom of the plate and then up the piece of pie, or we can set aside, in case some guests do not like tomato.

As you know rice is a very versatile food that can be used in many different ways, and it combines very well, preparing rich paellas, both fish, meat or chicken or vegetables. It is also a very inexpensive ingredient, which comes very well in the times in which we are.

I hope you enjoyed this recipe to surprise your guests.

A different way to eat rice
ingredients
     1 sheet puff pastry
     150g rice
     4 eggs
     Cooking cream 200ml
     100ml of whole milk
     50g Parmesan cheese
     1 onion
     Sprockets
     salt
     Extra virgin olive oil
     Mixture of peppers

instructions
     Cover with baking paper a cast of about 22 x 17 cm, and put the pastry. The wall must be high.
     We cook the rice in salted water for 8-10 minutes, drain and let cool. Reserve.
     Finely chop the onion, and poached in a pan over low heat with a little oil. Let cool and reserve.
     Beat eggs in a bowl and mix with the cream, milk, salt and pepper.
     Add to egg cheese and poached onion we have booked.
     Now that the rice is cold, pour the egg mixture and mix well.
     Pour over the pastry we have in the pan and put in the oven preheated to 200 ° C for 20 minutes out of the oven and pincelamos top with a little oil and put the pine nuts. Just put in the oven with the grill to brown the pine nuts until toasted Cogan tone.