Baked rice with cheeses, broccoli and cooked ham — my first recipe for Easter presents itself like this: a dish very rich in ingredients, ideal to share with friends and family. Obviously, given the high presence of cheeses in the preparation, it may not be suitable for everyone. You can, however, replace ingredients such as milk and butter with the same quantity of lactose-free versions. If you have difficulty finding an ingredient, in the FAQ below the recipe I leave some valid alternatives. Here are other ideas for baking rice that are perfect in every season.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Cooking methods: Boiling, Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 1 2/3 cups Ribe rice
- 1 scamorza cheese (white)
- 2 1/2 tsp coarse salt (for the rice (about 14 g))
- oz gorgonzola and mascarpone ((about 250 g))
- 1 cup cheese (grated (about 3.5 oz / 100 g))
- 2 1/4 cups steamed broccoli ((about 7 oz / 200 g))
- 1 1/2 tbsp butter ((about 20 g))
- 3/4 cup milk ((about 7 fl oz / 200 ml))
- 3.5 oz cooked ham (diced (about 100 g))
Tools
- 1 Saucepan
- 1 Pot
- 1 Colander
- 1 Cutting board
- 1 Knife
- 1 Baking dish
- 1 Spoon
- 1 Slotted spoon
- 2 Bowls
Steps
To make baked rice with cheeses, broccoli and cooked ham, first clean the broccoli and cook it in the same boiling water you will use for the rice. Lift the broccoli out with a slotted spoon and immerse it in a bowl with ice water to stop the cooking. Cook the rice until al dente and drain it.
Meanwhile, cut the scamorza into cubes.
In a small saucepan, melt the butter and add the gorgonzola and mascarpone with the milk, stirring until the ingredients melt together into a creamy sauce.
Into the bowl with the rice, pour the gorgonzola and mascarpone cream, adding half of the grated cheese and half of the scamorza cubes. Then add the broccoli and the diced cooked ham and mix everything together.
Pour the mixture into a baking dish greased lightly on the bottom and level it. Add the remaining scamorza and the grated cheese, distributing them evenly over the surface.
Bake in the middle of a hot convection oven at 356°F for 25 minutes or until a delicious crust forms on the surface. Let it cool slightly before serving. You can prepare the baked rice in advance and store it covered with plastic wrap in the refrigerator before baking for up to two days. Or, once cooked, let it cool and store it the same way, covered.
FAQ (Questions and Answers)
If I’m lactose intolerant, can I still make this recipe?
Yes. Simply substitute ingredients such as milk and butter with the same quantity of lactose-free versions. For scamorza, you can alternatively use lactose-free mozzarella already cut into julienne, since you need a relatively dry cheese. Note that PDO gorgonzola is already naturally low in lactose. Pay a little attention to mascarpone, which in theory contains no lactose or only trace amounts; in that case you can opt to use only gorgonzola. For the grated cheese, replace it with Parmigiano Reggiano aged over 30 months.
