Bacon & Cheese "Boerrito"
Serves 2
INGREDIENTS
1½ cups Spekko Royal Umbrella Jasmine Rice
4 cups water
Pinch of salt
2 eggs
¼ cup cream
Salt and pepper, to taste
2 packs (200g each) streaky bacon
1½ cups grated cheddar cheese
+/- 300g thick-cut boerewors, cooked (leftovers from your weekend braai are perfect)
BBQ basting sauce
Serving suggestion:
Corn on the cob, cooked and cut into thirds
Tomato smoor
METHOD
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Preheat oven to 200°C.
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In a medium pot, add the Spekko Royal Umbrella Jasmine Rice to 3-4 cups of salted water. Bring to the boil, partially cover with a lid and reduce the heat to a simmer. Allow to simmer for 10–15 minutes until partially cooked. Turn off the heat and allow the rice to sit, covered, for a further 5-10 minutes to steam. Allow to cool.
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In a bowl, whisk together the eggs and cream. Add this mixture to the rice and mix until well coated. Season with salt and pepper to taste.
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Weave the bacon to form a square.
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Press the cooked rice down over the weaved bacon to about 1-2cm thick, ensuring there is a 3cm border around the edge.
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Sprinkle grated cheese over the surface of the rice.
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Place boerewors over the rice along one end of the weaved bacon square and tightly roll to form a sausage shape, allowing bacon to overlap to secure.
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Place the boerrito seam-down on a greased baking tray, baste with BBQ sauce and bake for 25-30 minutes until the bacon is crispy. Remove from the oven and allow to sit for 5 minutes.
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Cut into 3-4 cm slices, serve with corn on the cob and a bowl of tomato smoor and ENJOY!
