The baked rice-stuffed pasta-free cannelloni can be considered a recipe for using leftovers because I used some leftover boiled rice (which I wanted 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 I read about in a recipe group (Recipes from Modena, I unfortunately don’t remember the lady who posted it) on Fb and I thought of making it right away, 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 parmesan—a basic, genuine, homemade recipe that is really creamy and delicious!
These cooked ham rolls with cheese and rice with parmesan can also be transformed into savoury beignets which we can dip in flour, beaten egg, and breadcrumbs mixed with a little grated grana cheese… It’s important to make small filled rolls that can become creative and gourmet finger food for the savory buffet!
I ate quite a few, unfortunately, but I believe the right portion is 2 rolls full of well-seasoned rice without pasta sheets!
I have opened a channel for recipes open to everyone and free on WhatsApp with 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!
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
- 16 oz parboiled rice, cooked, boiled
- 3 tablespoons grated Grana Padano
- 1 oz butter
- 6 oz edamer (sliced)
- 5.6 oz cooked ham
- 7 oz bechamel sauce (ready-made)
- 2 tablespoons grated Grana Padano
Tools
#ADV
- Baking Dishes
- Chopping Boards
- Knives
Steps
1) As I said, the recipe has cooked boiled rice as its main ingredient, so we either take the rice from the fridge or prepare it specifically for the little recipe of ham, rice, and cheese cannelloni.
2) Once the rice is cooked and cooled, I season 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 (personally, I cut each slice of freshly cut, not-too-thick salami in half), divide it in half, and place a slice of melting cheese in each half.
4) Then I add a generous tablespoon 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 baking dish a little and as I make the cannelloni, I arrange them well next to each other, continuing until all the ingredients are used up.
6) Then I pour béchamel sauce over the stuffed pasta-free cannelloni, making sure to cover all the filled rolls well.
7) Sprinkle with grated cheese and bake at 375°F for about 20 minutes or according to your appliance’s characteristics.
8) Turn off the oven, let cool for a few minutes, and serve this simple and homemade first course—RICE-STUFFED PASTA-FREE CANNELLONI!
Enjoy your meal!
Annalisa
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Annalisa says…
1) The rice filling for pasta-free stuffed cannelloni can be enriched with boiled peas, a small dice of vegetables like a brunoise, or we can season the boiled rice not only with parmesan but also with a nice spoonful or more of classic Genoese pesto, or with Milanese rice with saffron and plenty of grated parmesan… In short, we can really open the fridge and combine more flavors and aromas!
2) With attention to the taste of the filling, we can season not only with béchamel sauce but also with a diced seasonal vegetables sautéed in a pan with a drop of oil and a clove of garlic or add some leftover cheese we have in the fridge like scamorza, provola, galbanino, etc., but always taking care to combine the filling taste and the seasoning taste very well!
