The baked rice timbale, also known as rice pie or rice gateau, is one of those dishes that combines tradition, flavor, and practicality.
This rice casserole always wins everyone over with its creamy interior, golden and crunchy surface crust, and every forkful stretches like there’s no tomorrow.
This baked rice timbale recipe is simple and accessible to everyone: just a few genuine ingredients are enough to achieve an amazing result. With the addition of a bit of béchamel, the baked rice timbale with béchamel becomes even creamier and more appetizing, transforming a rice dish into a real delicacy.
Preparing a baked rice pie is also a great idea for recycling leftover rice in a creative and tasty way, without waste. It is a dish that everyone, adults and children alike, enjoys.
In short, this rice pie recipe is a timeless classic: simple, versatile, and irresistibly good.
I make it every other Sunday at my house, and heaven forbid if it weren’t so!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Simple Baked Rice Timbale
- 800 ml vegetable broth
- 1 1/4 cups Carnaroli rice
- 5.3 oz stringy cheese
- 1.4 oz grated parmesan
- 3 tomatoes
- 4.2 oz peas
- 1 1/3 cups béchamel
- to taste fine salt
- to taste breadcrumbs
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Baking Dish
- 1 Colander
- 1 Cutting Board
- 1 Spatula
- 1 Knife
- 1 Air Fryer
Steps for Preparing the Baked Rice Timbale
To prepare the delicious baked rice timbale, WATCH THE VIDEO RECIPE
Start by preparing the vegetable broth and béchamel; for the béchamel recipe, CLICK HERE. Rinse the tomatoes under running water, remove the skin, and chop into pieces. On a cutting board, cube the stringy cheese; I used Galbanino, but scamorza or provola work well too.
Cook the split peas separately in plenty of salted water or use precooked ones. If using frozen peas, no pre-cooking is needed.
Bring the broth to a boil and add the Carnaroli or Arborio rice, cooking for 10-12 minutes. Drain and place it in a bowl. Add the grated parmesan, chopped cheese, tomatoes, peas, and béchamel. Mix gently and combine well.
Grease a baking dish with a drizzle of extra virgin olive oil and sprinkle with breadcrumbs. Pour in the rice mixture and level it evenly with a kitchen spatula.
Cover with breadcrumbs and bake in a static oven at 356°F (180°C) for 30-35 minutes or until golden. The rice timbale in air fryer cooks at 356°F (180°C) for 18-20 minutes until golden. Divide it into two portions if you have a classic air fryer instead of an oven-style one.
Once cooking is complete, let it rest for a few minutes and serve hot to fully enjoy the crispiness of the gratin and the creamy, gooey center
Storage
The baked rice timbale can be stored in the fridge in an airtight container for up to two or three days.
Before serving, heat it in the oven or in the air fryer for a few minutes at 338°F (170°C).
You can freeze it for two to three months. Let it cool completely and divide it into portions in airtight containers designed for freezer use.
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FAQ (Questions and Answers)
Can I omit the béchamel?
Yes, it will be less creamy but still good
