The rice-stuffed pasta-free cannelloni baked in the oven can be considered a leftover recipe because I used boiled rice (which I intended to turn into sweet rice fritters) and I must say it was a great idea because they turned out very tasty!
The idea of pasta-free cannelloni filled with rice was read in a recipe group (Modenese Recipes, unfortunately I don’t remember the lady who posted it) on Facebook, and I immediately thought of making it, opting for a savory recipe instead of sweet fritters for a snack.
The rice filling is simply rice seasoned with a touch of butter and plenty of basic homemade genuine Parmigiano, but it is really creamy and delicious!
These ham and cheese rolls as well as parmesan rice can also be transformed into savoury puffs that we can pass through flour, beaten egg, and breadcrumbs mixed with a little grated grana cheese… Important to make small stuffed rolls that can also become creative and gourmet finger foods for the savory buffet!
I’ve eaten quite a few unfortunately, but I think the right portion is 2 rolls filled with well-seasoned rice and without pasta sheets!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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If you like cannelloni here are some classic cannelloni recipes made with pasta sheets:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 10 CANNELLONI
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 lb parboiled rice, cooked, boiled
- 3 tbsps Grana Padano, grated
- 2 tbsps butter
- 6 oz Edamer (sliced)
- 6 oz cooked ham
- 1 cup béchamel sauce (ready-made)
- 2 tbsps Grana Padano, grated
Tools
#ADV
- Baking Dishes
- Cutting Boards
- Knives
Steps
1) As I mentioned, the recipe has cooked boiled rice as the main ingredient, so take the rice from the fridge or prepare it specifically for the rice and cheese cannelloni.
2) Once the rice is cooked and cooled, I flavor it with grated Parmesan or Grana and a touch of butter, mixing and seasoning everything well.
3) On a work surface, I place a slice of ham (I personally cut each slice in half, fresh and not too thick) and I put a slice of melting cheese in each half.
4) Then I add a generous spoonful of cooked and seasoned rice and wrap everything like a cannelloni, so I have 2 cannelloni for each single slice of cooked ham.
5) I butter a little a baking dish and as I make the cannelloni, I arrange them well placed next to each other and continue until the ingredients are used up.
6) I then pour the béchamel sauce over the pasta-free and well-stuffed cannelloni, taking care to cover all the stuffed cannelloni well.
7) I sprinkle with grated cheese and bake at 375°F for about 20 minutes or depending on the characteristics of your appliance.
8) I turn off the oven, let it cool for a few minutes and bring to the table this simple and homey first course, the RICE-STUFFED PASTA-FREE CANNELLONI!
Enjoy your meal!
Annalisa
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Annalisa says…
1) The rice filling of the pasta-free cannelloni can be enriched with boiled peas, a small diced brunoise of vegetables, or you can season the boiled rice not only with Parmesan but also with a generous spoonful of classic Genoese pesto, or with Milanese-style rice with saffron and plenty of grated Parmesan…. In short, we can really open the fridge and combine more flavors and aromas!
2) Paying attention to the taste of the filling, we can season not only with béchamel sauce but also with a dice of seasonal vegetables sautéed in a pan with a drop of oil and a clove of garlic, or we can add some leftover cheese that we have in the fridge like scamorza, provola, galbanino, etc. but always taking care to well-match the taste of the filling and the condiment taste!
