Brussels Sprout Pie with Rice

How to make it

1. 1

   The rice is boiled tender in the milk, but in such a way that the grains stay whole.

2. 2

   The sprouts are boiled in as little (salted) water as possible, preferably by steam, and just tender.

3. 3

   The butter is melted and stirred into the sprouts together with grated nutmeg.

4. 4

   Meanwhile the rice must have cooled, is then salted to taste, and the whole eggs are stirred in.

5. 5

   In a gratin dish, which does not need to be greased, first lay a one-inch-thick layer of rice, then a layer of sprouts, and then rice again.

6. 6

   Put the dish in a well-heated oven and bake for about 1 hour with good bottom heat and gentle top heat — for it must not become too dark on top.

7. 7

   Serve with melted butter.