1cupplus ¼ of chopped fresh parsleyfor sprinkling on top
1teaspoonsaltor more if desired
1pinchground black pepper
8ozshredded mozzarella cheese or other of your choiceabout 2½ cups, I used Colby & Monterey Jack
8ozchopped deli hamabout 2½ cups
2cupscooked long-grain white riceeither chilled or at room temperature
1cupshredded Parmesan cheese
Preheat oven to 350 degrees F. Grease with softened butter and then flour (it can be a gluten-free one) a medium baking dish; set aside.
NOTE: If desired, you can place chunks of onion and carrot plus 1 cup of fresh parsley into a food processor and process until obtaining small pieces -- to avoid having to chop them by hand.
In a large bowl, whisk the yolks with the heavy cream. Add the onion, carrot, 1 cup of chopped parsley, salt and pepper, mozzarella, ham, and rice. Stir with a wooden spoon until obtaining a homogeneous mixture.
Place rice mixture into the greased/floured baking dish. Sprinkle the Parmesan cheese on top evenly. Bake, uncovered, for about 25-30 minutes on the lowest oven rack. Sprinkle 1/4 cup of chopped parsley on top and serve. Enjoy!
Leftovers must be covered and refrigerated for up to 2 days. Heat well before eating.