1. Preheat the oven to 175°C. 2. Boil the rice in the water and milk until the rice is done - not all the liquid is vaporised, you should end up with a watery mixture. Cool. 3. Chop the onions finely and fry until soft. 4. In the cooled down rice-milk mixture, mix in the liver, onions, egg, raisins and the spices. The mixture should still be quite runny. 5. Pour the mixture into a buttered shallow oven dish, put some knobs of butter on top. 6. Bake for 1-1,5 h until brown. 7. This would traditionally be served with lingonberry jam, but any red tart jam like cranberry should be good. ---------------------------------------------------------------------------
Nutrition
Ingredients
