Creamy Baked Rice with Provola and Potatoes
I don’t know about you, but I love baked main courses, they are convenient and practical because they can be prepared the day before, especially when hosting guests.
This baked rice with a creamy consistency, hides a soft and stringy filling, covered with a delicious crust, is truly very tasty and easy to prepare with simple ingredients and although the potatoes suggest a rustic dish, it is instead a main course that stands out even on special occasions, like parties and celebrations, since everyone always asks me for the recipe and it is appreciated by both adults and children.
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- Difficulty: Very easy
- Cost: Very economical
- Portions: 6 people
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Creamy Baked Rice
- 1 1/3 cups Carnaroli rice
- 1.1 lbs potatoes (yellow-fleshed, to peel)
- 5 oz yellow onion (already cleaned)
- 2/3 cup extra virgin olive oil
- 2 cups water
- 1 broth cube (I use classic Knorr)
- 3/4 cup whole milk
- 1 1/2 tsp fine salt (1/2 tsp in the potatoes and 1 tsp in the rice)
- to taste black peppercorns (ground)
- to taste breadcrumbs (plentiful)
- 1/2 cup grated Parmesan cheese (optional)
- to taste butter (for the baking dish)
- 3 eggs (whole)
- 3 1/2 oz cooking cream
- 10 1/2 oz smoked provola (diced)
- 3/4 tsp fine salt
- to taste black peppercorns (ground, optional)
Tools
- Bowl
- Cutting board with two integrated side trays, oven-safe
- Mezzaluna sharp with double blade
- Pot
- Baking dishes Set of 3 resistant pyrex baking dishes
Steps for Creamy Baked Rice
Bring 2 cups of water to a boil with a broth cube.
Wash, peel, and dice the potatoes.
Take a pot and heat the oil, then add the onions cut into small cubes and let them soften for about 10 minutes, then add 1/2 tsp of fine salt and the potatoes and let them flavor for 5 minutes.
Then, add the raw rice to the potatoes, let it toast for 2 minutes in the pot, and gradually add all the broth like a risotto (it will take about 4 minutes).
Finally, also add the boiling milk, another 1 tsp of fine salt, ground black pepper, and cook for another 4 minutes. You can add grated Parmesan cheese if you like (optional).
At this point, beat in a bowl the 3 whole eggs, with the cream, salt, and pepper (optional), mix well and add – off the heat – this mixture to the slightly cooled rice with potatoes, mix well.
Then take a rectangular baking dish (about 9×13 inches) generously buttered and sprinkled with plenty of breadcrumbs, pour half of the rice with potatoes, and sprinkle all the diced provola on the surface.
Finally, cover the provola with the other half of the rice, level well and sprinkle the surface with plenty of breadcrumbs and butter flakes.
Bake the dish in a preheated oven at 356°F for about 30 minutes, until a nice golden crust forms on the surface.
Remove the rice from the oven and let it settle for 5 minutes before serving hot and stringy.
The resting time will allow the ingredients to settle and compact better, resulting in more defined and precise slices.
Shopping Tips !!!
To chop and mince various foods, I always use this handy cutting board with integrated side trays (one for sliced food, the other for scraps) and this very sharp mezzaluna, with double blade.
I purchased this set of 3 resistant pyrex baking dishes and I am very satisfied, they have excellent heat conduction, cook perfectly and are non-stick.
FAQ (Frequently Asked Questions)
How long does baked rice keep?
Baked rice can be stored in the refrigerator for 2 days in an airtight container (never beyond 6 days) and can also be frozen after cooking (better if portioned), making sure to let it thaw in the refrigerator the night before you plan to consume it (after reheating it in a preheated oven for about twenty minutes).
Be careful, because starchy foods, such as rice, pasta, and cereals in general, can produce toxins responsible for food poisoning.
