If you’re looking for an idea for a Sunday lunch or a convivial dinner that everyone will enjoy, oven-baked boscaiola rice is the winning choice. This recipe combines the creaminess of Carnaroli rice with a savory sauce based on champignon mushrooms and tomato, made irresistible by a filling of scamorza. Preparing baked rice is an excellent way to bring a substantial and fragrant dish to the table, ideal for those who love earthy flavors. Follow my steps to get a perfectly gratinated surface and an interior that pulls apart with every forkful!
If you love baked first courses try lasagna bundles, baked pasta with zucchini, ricotta and spinach crepes or pesto lasagna.
HERE you can find all my first courses.
Follow me on FACEBOOK to discover many new recipes every day.
OTHER BAKED RICE RECIPES
- Difficulty: Easy
- Cost: Low
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Boiling, Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the preparation of Oven-baked Boscaiola Rice
- 1.1 lb champignon mushrooms (about 7 cups sliced)
- 2 cloves garlic
- 4 tbsp extra-virgin olive oil
- to taste salt and chili pepper
- 1 tbsp parsley
- 14 oz tomato purée (passata) (about 1 2/3 cups)
- 1 3/4 cups Carnaroli rice
- 7 oz scamorza (about 1/2 lb)
- 1 oz grated Parmesan (about 1/3 cup)
Steps for preparing oven-baked boscaiola rice
Start by cleaning the champignon mushrooms: carefully remove the earthy part of the stem and gently wipe them with a damp cloth or moistened paper towel to remove any dirt, then slice them into even pieces. In a large skillet, pour the extra-virgin olive oil and add the two crushed garlic cloves. When the oil starts to sizzle and the garlic is golden, add the mushrooms, season with salt and cook over high heat for about ten minutes. This will allow the mushrooms to release their moisture and to absorb the garlic flavor before adding the tomato.
Once the mushrooms are ready and the water has evaporated, add the tomato purée and a pinch of chili pepper to give the sauce character. Cover with a lid and let the boscaiola sauce simmer for another fifteen minutes over low heat so the flavors blend well. Meanwhile, bring plenty of salted water to a boil and cook the Carnaroli rice. Be very careful with boiling times: drain the rice about 4–5 minutes earlier than the package instructions. The final cooking will finish in the oven thanks to the moisture in the sauce, and this step is essential to avoid overcooked grains.
Drain the rice and transfer it directly into the skillet with the hot mushroom sauce. Mix well so every grain is coated with tomato, add freshly chopped parsley and adjust the salt if necessary. Take a lasagna pan or an ovenproof baking dish and lightly grease it with a drizzle of oil. Pour half of the seasoned rice, leveling it well with the back of a spoon to create an even base. Arrange the slices of scamorza over the surface, creating a generous layer that will become the melty heart of your dish, then cover with the remaining rice, pressing slightly with a spatula.
To finish, sprinkle the entire surface with grated Parmesan, which will create a delicious golden and crispy crust during baking. Bake the dish in a preheated static oven at 356°F and cook for about 30 minutes. If in the last minutes the surface isn’t golden enough, you can turn on the grill function to get a more pronounced gratin. Remove the oven-baked boscaiola rice and let it rest out of the oven for at least 5 minutes before serving: this rest will allow the flavors to settle and make portions easier to cut and serve.
Tips for a perfect result
Choice of rice: For this preparation I highly recommend Carnaroli rice or, alternatively, Arborio. These grains hold up very well to double cooking without breaking down, ensuring a well-separated grain and not “gluey”.
Cleaning mushrooms: Never wash champignon mushrooms under running water, because their spongy texture would absorb too much liquid. Always use a damp cloth to remove dirt so they retain all their original flavor.
The ideal sauce: Make sure the tomato sauce remains quite fluid. If you see it reducing too much, add a ladle of the rice cooking water: the moisture of the sauce is what will allow the rice to finish cooking in the oven without drying out.
Delicious variations you can try
Smoked scamorza: If you love rustic flavors, use smoked scamorza instead of the plain one. The smoky note creates a perfect balance with the mushroom flavor, making the dish even more aromatic.
Seasonal vegetables: You can enrich the sauce by adding peas or sautéed pumpkin cubes. These ingredients will add color and different textures to your baked rice, making it even more complete.
Creamy touch: If you want an even silkier result, you can mix a couple of tablespoons of ricotta or béchamel into the rice before assembling the layers in the baking dish.
Storage and suggestions
In the refrigerator: Baked rice keeps well in the fridge for 1–2 days in an airtight container. Reheat it in the oven or microwave, perhaps with a drizzle of oil on top to restore shine.
Prepare ahead: You can assemble the baking dish in the morning and keep it covered in the fridge. Bake it about 40 minutes before serving, allowing a few extra minutes of cooking time since the rice will start from a cold temperature.
Freezing: If you use fresh ingredients, you can freeze the dish already portioned. It’s a very convenient solution to have a ready dinner in minutes by simply putting it in a hot oven.
Now it’s your turn!
Oven-baked boscaiola rice is that classic dish that immediately brings cheer to the table. The combination of fragrant mushrooms and the scamorza center makes it truly special, while remaining an accessible and very easy recipe to make.
Which cheese do you prefer to use to make your baked first courses extra melty? Do you like the idea of scamorza or would you rather use another type of stretching cheese? Tell me in the comments—I’m curious to read your variations!
FAQ (Questions and Answers)
Can I use frozen mushrooms instead of fresh ones?
Yes, you can use a mix of frozen mushrooms. In this case, put them into the skillet still frozen with oil and garlic and let all the water they release evaporate well before proceeding with the tomato purée.
Why was the rice still too hard in the center?
Most likely the sauce was too dry. Remember that the rice must be drained “al dente” but the sauce must remain liquid enough to allow the grains to hydrate well during the final oven cooking.
Can I use leftover rice from the day before?
Absolutely yes! It’s a perfect recovery recipe. Mix your leftover white rice with the hot mushroom sauce and proceed normally with the layers of cheese and the final gratin.
