Boerenkaas Rice-Braaibroodjie


Boerenkaas Rice-Braaibroodjie

Prep Time: 30 minutes | Setting Time: 40 minutes Cooking Time: 10 minutes | Serves: 4


For Braaibroodjie
300 g Spekko Basmati Rice, cooked
80 ml Tomato Chutney
1 egg
5 ml fine salt
100 g Boerenkaas, sliced
60 ml sundried tomato pesto
4 pickled onions, sliced thinly
50 g butter, salted

For the tomato chutney
Click here for the recipe.

Cook the Spekko basmati rice according to the packet instructions, drain any excess water and place the rice in a bowl, mix in the egg and the tomato chutney and fine salt. Prepare a baking tray or flat tray with baking paper and press the rice down firmly while still luke warm in about a 1 cm thick layer. Place in the freezer for 1 hour until completely cooled down. Slice the rice into 4 equal squares, spread the tomato pesto on two of the slices. Layer the other two slices with sliced cheese and pickled onions. Place the two sliced on top of one another, and cut into 4 equal small squares. In a large pan, start melting the butter and toast the slices until golden brown in colour.