How much I loved this baked rice. It’s very easy to prepare, and the crust that forms with the oven gratin is truly delicious. In this recipe, I used sweet scamorza, but you can replace it with smoked scamorza if you prefer a stronger flavor. In short, a slightly different way to serve risotto. Try it and let me know what you think.
Other baked rice recipes that might interest you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Rice
For this recipe, it is advisable to use ROMA rice, a rice with large grains that holds its shape well during cooking.
I used slightly salted butter to dress the rice and regular butter to grease the baking dish.
- 2 cups Roma rice
- 2 eggs (medium)
- 2 tbsps slightly salted butter (+ more for the baking dish)
- heavy cream
- Grana Padano cheese, grated (or Parmesan)
- 3 oz scamorza cheese (sweet or smoked)
- nutmeg
- salt
Tools
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Small bowl
- 1 Grater large hole
- 1 Baking dish
Preparation of Baked Rice
Cook the rice in plenty of boiling salted water and drain it al dente: it will take about 14/15 minutes. Keep an eye on it, tasting it from time to time to drain it at the right moment.
Then transfer it to a large bowl.
Add 2 tbsps of butter, 2 tbsps of grated cheese and mix carefully until the butter is completely melted.
Crack the eggs into a small bowl, add a generous grating of nutmeg and a good pinch of salt, and beat vigorously with a fork.
Pour this mixture into the rice bowl, also add the cream and mix well.
Shred the scamorza cheese into julienne strips using a large hole grater and incorporate it into the rice.
Grease a baking dish with butter, pour in the seasoned rice, level it, and sprinkle it with the remaining grated cheese (2 tbsps).
Place the baking dish in a preheated static oven at 356°F and bake for 10 minutes, then switch to grill function until the surface is nicely golden. Serve the baked rice immediately, taking it directly to the table in the baking dish. Enjoy! Paola.
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