Baked rice with cheese, cooked in rosemary-infused water, is a very simple recipe that involves lightly pre-cooking the rice.
Obviously, to make this recipe you might be interested in the type of rice to use.
Not all are suitable, and above all, you can use very small tricks to get a perfect result.
Let’s start with the type of rice to use.
By now, almost all packages specify what that variety of rice can be used for.
Below, I’ll give you a brief list of Rices and uses, so you can be further advantaged in your choice.
Arborio rice, the traditional Italian rice with large, starchy grains, suitable for dry cooking.
Carnaroli rice, ideal for risottos and dry rice dishes.
Baldo rice ideal for risotto all’onda and arancini.
Ribe rice excellent for preparing rice salads, supplì, and timballi.
Basmati rice, perfect in Asian recipes with thin grains.
Thai or Jasmine rice with tender and flaky grains, ideal for pilaf cooking.
Parboiled rice undergoes a special processing that transfers nutrients from the husk to the inside of the grain.
Which rice to use for this recipe?
You can use a rice suitable for baking, such as Ribe rice.
Once the rice is chosen, another small precaution will be to wash it under cold running water until it becomes clear, this way we will remove some of the starches making the rice more digestible.
Below, I leave you one of my favorite baked rice recipes, with provola and sausage.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz rice
- 8 cups water
- 0.14 oz parsley
- 1 tbsp extra virgin olive oil
- 0.7 oz coarse salt
- 9 oz crescenza cheese
- 4.5 oz mozzarella
- 6.5 oz gorgonzola and mascarpone cheese
- 2 oz grated Parmesan cheese
Tools
- 1 Bowl
- 1 Colander
- 1 Cutting board
- 1 Knife
- 4 Spoons
- 4 Small bowls
- 1 Baking dish
Steps
To make the Baked Rice with Cheese, first wash the rice well under cold running water.
Repeat the process until the water is clear.
Bring a pot of salted water to a boil and add the rice.
Cook it until very al dente.
I recommend removing it two minutes before the expected cooking time, draining it, and allowing it to cool.
Meanwhile, prepare the cheeses you will need for the recipe.
Drain the mozzarella and cut it into cubes.
Grease a baking dish with a little oil, spreading it well with the help of a brush or a paper towel.
Then cover the base with half of the rice, leveling it.
Now start topping the rice surface with half of the cheeses provided in the recipe, always distributing them evenly.
Cover with half of the grated cheese.
Spread the remaining rice, making sure to cover all the cheeses well and level again.
Now put the remaining cheeses, all cut into pieces, and cover with the remaining grated cheese.
Bake in a preheated ventilated oven at 392°F for 20 minutes or until the cheeses are golden brown.
Remove from the oven, allow it to cool slightly, and serve.
