The baked rice with spinach and asiago is a simple and tasty dish, ideal for a complete meal. Creamy inside and gratinated on the surface, it combines the delicacy of spinach with the strong flavor of cheese, with a soft and enveloping texture. A convenient recipe to prepare in advance and perfect to serve hot, golden, and stringy. If you love baked rice like I do, try the stringy baked rice, the parmigiana baked rice, the pumpkin baked rice, or the boscaiola baked rice.
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OTHER RECIPES WITH RICE
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing baked rice with spinach
- 1.5 cups rice
- 18 oz spinach
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- 7 oz asiago
- 3 tbsp Parmesan
- 2 cups milk
- 0.4 cups all-purpose flour
- 3.5 tbsp butter
- to taste salt and nutmeg
Tools
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- Casserole
- Baking Dish
- Whisk
Steps for preparing baked rice with spinach
Prepare the béchamel by toasting the flour in the casserole with the butter. Gradually add the milk and stir with a whisk to prevent lumps from forming. Add salt, nutmeg, and cook, continuing to stir, until it thickens.
Wash the spinach and cook it in a pan with garlic, oil, and salt. Cover with a lid initially, then remove it and let them dry. Chop them with a knife. Mix them with the béchamel.
Boil the rice and drain it while it’s still al dente (I cooked it for half the time indicated on the package). Mix it with the béchamel and cheese cubes. Stir and pour into a baking dish in which you have drizzled some oil. Enrich with Parmesan, a drizzle of oil, and bake in a hot oven at 392°F (200°C) for about 20 minutes. Serve the rice hot at the table.
Storage
You can prepare the rice in advance and gratinate it at the last moment. You can store it for a couple of days.
