The baked rice brick with tomato, ham, and mozzarella is a simple yet truly delicious main course. I love baked rice, I’ve made many versions and this time I wanted something quick and tasty that we could all eat, so I made a nice tomato sauce and created this dish. The baked rice brick is stringy, luscious, and extremely tasty, with a golden crunchy crust, it will be loved by both adults and children, perfect for everyday lunch, ideal for the weekend!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups tomato sauce (already prepared)
- 1 3/4 cups rice
- 7 oz mozzarella (well-drained)
- 3 1/2 oz grated parmesan cheese
- 3 1/2 oz cooked ham
- 2 eggs
- as needed breadcrumbs
- as needed grated parmesan cheese (for finishing)
Steps
The baked rice brick is very simple and quick to prepare, first cook the rice in salted boiling water for about ten minutes, it should remain quite al dente. Prepare the tomato sauce or use the already made one.
Drain the rice well, add the tomato sauce, eggs, grated parmesan cheese and mix all ingredients thoroughly.
Transfer half of the mixture into an oiled and breadcrumb-sprinkled baking dish and level it well, add slices of cooked ham and mozzarella and cover with the remaining rice.
Top the surface with some breadcrumbs and grated parmesan cheese and bake the rice brick in a preheated oven at 392°F for about 20 minutes, it should be well golden.
Tips:
The baked rice brick keeps in the fridge for a couple of days. You can fill it with the filling you prefer, including just cheese (even mixed), for a vegetarian version. You can also cook it in an air fryer at 356°F for about fifteen minutes.
Other baked rice recipes HERE
