A delightful one-dish meal, that’s what I’m offering you today. It’s a savory, rich, and appetizing rice cake. It’s perfect for a family meal and has the great advantage of being prepared in advance. Delicious hot or at room temperature, making it ideal for a lunchbox to take to the office (or school, in my case). That said… what are you waiting for? Won’t you try it?
Other rice recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Boiling, Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Savory Rice Cake
- 1 1/2 cups Arborio rice
- Half lemon (untreated)
- 1 yellow onion (5.3 oz, net weight)
- 2 leaves sage
- 3 sprigs thyme
- 3 sprigs marjoram
- 4 eggs (medium)
- 1/2 cup grated Grana Padano (or Parmesan)
- 1/3 cup sun-dried tomatoes in oil
- 1 tbsp capers
- 5.3 oz tuna in oil (drained weight)
- 3 oz fontina cheese
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
- 1 Mincing knife
- 1 Bowl
- 1 Deep plate
- 1 Lemon grater
- 1 Citrus juicer
- 1 Hand whisk
- 1 Spatula
- 1 Baking pan springform (11 x 7 inches)
Preparation of the Savory Rice Cake
Boil the rice in plenty of salted boiling water for 10/12 minutes. Drain it and transfer it to a bowl or a large deep plate. Season it with 2 tbsps of oil, the grated zest of half a lemon, and 2 tbsps of juice. Mix well and let it cool slightly.
Peel the onion and chop it finely. Wash, dry, and also chop the herbs (I used a mincing knife).
In a pan, heat a couple of tablespoons of oil before adding the onion and herbs. Salt to taste and cook over low heat for 5 minutes, stirring very often.
Crack the eggs into a large bowl, salt and pepper to taste, and beat them with a hand whisk until the yolks and whites are combined.
Then, add 1/4 cup of grated cheese and incorporate it into the mixture.
Also, add the chopped onion and herbs.
Then, add the now warm rice and mix everything carefully.
Drain the sun-dried tomatoes from their oil and chop them along with the capers before transferring them to the bowl with the other ingredients.
Finally, add the drained and flaked tuna and finely chopped fontina cheese. Mix everything carefully.
Transfer the mixture into a springform pan and level it with a spatula, then sprinkle the entire surface with the remaining grated cheese (1/4 cup) : I used a rectangular pan (11 x 7 inches), but if you prefer, you can also use a round one (9-10 inches diameter).
Bake the savory rice cake in a preheated static oven at 356°F for 35 minutes plus a few more minutes under the grill until golden. Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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