BAKED RICE Baked rice is a main dish bursting with flavor that always pleases everyone, and let’s face it… we can make a bit more, and if there’s some left for the next day, it’s even better! I actually prepare baked rice very rarely, each time I tried, my girls always turned up their noses, but the other day I decided to “dare” and challenge their inevitable judgment and I must say they loved it so much they even asked for seconds and wanted it again! Now I invite you to join me in the kitchen, I’ll explain the baked rice recipe, and invite you to leave me comments or suggestions!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 699.33 (Kcal)
- Carbohydrates 86.76 (g) of which sugars 0.33 (g)
- Proteins 26.84 (g)
- Fat 26.66 (g) of which saturated 11.43 (g)of which unsaturated 6.38 (g)
- Fibers 2.13 (g)
- Sodium 814.54 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Rice for 4 People
- 14.11 oz rice
- 3 tbsp extra virgin olive oil
- Half onion (grated)
- 0.85 cup tomato sauce
- 4 tbsp grated Parmesan cheese
- to taste salt
- 3.53 oz cooked ham (cubed)
- 5.29 oz mozzarella
- 1 tbsp breadcrumbs
Useful Tools for Cooking Baked Rice
- 1 Non-stick baking tray
Preparation of Baked Rice
To prepare the baked rice, we should proceed as if we were preparing rice with sauce using the risotto method; this way it will be much more flavorful and we can also prepare it a little in advance, let it rest in the fridge, and bake it just before serving!
In a pot, sauté oil and onion, add the rice and stir continuously until the rice is toasted; you’ll know it’s ready when the rice makes an almost metallic sound as you stir it.
Add the tomato sauce, let it cook on a high flame for another minute, then add as much water as needed to cook the rice. To avoid mistakes, I add water until it covers the rice by about 1.18 inches, then I check during cooking and add a little more if needed.
When the rice is cooked, the water almost completely absorbed, and it has a creamy consistency, turn off the heat, add the grated Parmesan cheese, and give it a good stir.
Now add the diced mozzarella, cubed cooked ham (or strips if preferred), and mix well.
Lightly grease a baking tray like this, then sprinkle with breadcrumbs to prevent the rice from sticking during cooking and pour in the freshly seasoned rice.
Level the surface of our baked rice, cover with a bit of tomato sauce, plenty of Parmesan, and a little breadcrumbs, then bake at 356°F in a static oven for about 20 minutes or until a nice crust has formed on the surface.
If you want to cook the baked rice in the microwave (I did so), set the combined function and cook for about 13 minutes.
Let the rice cool slightly, and finally, we can bring it to the table and enjoy it in all its goodness!
Frequently Asked Questions
Below you will find all the most frequently asked questions. If you don’t find the answer you’re looking for, don’t hesitate to write to me!
How can I enrich baked rice?
Try adding peas, sautéed minced meat deglazed with wine, or cheeses of your choice. This recipe is also great for using up leftover cold cuts and cheeses that we often have in the fridge.
How do I store it?
In the fridge, well-covered, for up to two days. If you know you won’t consume it within this time frame, I recommend freezing it in aluminum containers.
