Corn And Rice Loaf - cooking recipe

Ingredients

3/4 cup shredded cheddar cheese
2/3 cup grated Parmesan
1 None (10-oz) can sweet corn, drained
2 None medium eggs, lightly beaten
3 None spring onions, thinly sliced
1 1/4 cups long grain white rice, cooked, cooled
2 1/2 cups baby spinach leaves
None None Crisp prosciutto, salad, mayonnaise, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease and line an 8 x 4 inch loaf pan with parchment, leaving a 2 inch overhang at long ends.
In a bowl, combine half the combined cheeses, corn, eggs and spring onion; season to taste. Add rice, stirring well.
Press half the mixture into prepared pan. Sprinkle with 1/4 cup of remaining mixed cheeses. Top with spinach, then sprinkle with remaining cheese. Press remaining rice mixture over cheese.
Bake 35-40 mins, until firm to touch. Set aside 10 mins. Serve in slices with prosciutto, salad and mayonnaise.