Corn And Rice Loaf

• 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

1. Preheat the oven to 350u0b0F. Lightly grease and line an 8 x 4 inch loaf pan with parchment, leaving a 2 inch overhang at long ends.
2. In a bowl, combine half the combined cheeses, corn, eggs and spring onion; season to taste. Add rice, stirring well.
3. 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.
4. Bake 35-40 mins, until firm to touch. Set aside 10 mins. Serve in slices with prosciutto, salad and mayonnaise.

cheddar cheese, sweet corn, eggs, spring onions, long grain white rice, baby spinach, mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/26999 (may not work)