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- Ingredients
- Recipe
- Cooked rice2 cup
- Corn (I used a frozen bag)300 g
- grated carrot1 unit(s)
- Diced Tomatoes2 unit(s)
- Garlic finely chopped2 unit(s)
- Cashew nut cream (or cottage cheese)1/4 cup
- Mix the carrot, tomato, corn and garlic and season with salt and black pepper.
- Mix rice and cashew cream until well incorporated.
- Bake at 230° for 15 minutes.
- Tip: to make a yellow rice, put a pinch of turmeric along with the salt when cooking it.
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