Baked rice with tomato and mozzarella is a quick recipe but full of flavour, perfect for anyone looking for a simple dish to prepare in a short time without giving up taste. This vegetarian version is also great for guests with celiac disease, since it can be made gluten-free, offering the same melty and gratinated result as a classic baked pasta. The recipe’s great versatility allows you to customize the filling with seasonal vegetables, cheeses or legumes, creating a one-dish meal suitable for both family lunches and dinners with friends. Baked rice is a true Italian comfort food, nutritious and satisfying, and can be served in individual portions for a buffet or in generous baking dishes for more convivial occasions. Thanks to the combination of tomato, mozzarella and Parmesan, each portion is tasty, creamy and slightly crunchy on top, making it a perfect choice for anyone wanting a versatile, indulgent dish that will win everyone over.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 5People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Spring, Summer
Ingredients for baked rice with tomato and mozzarella
To prepare this baked rice with tomato and mozzarella you can choose a rice that holds up well to cooking, like Arborio or Carnaroli: they have a firm grain that stays compact even after baking.
In my version I used a classic breadcrumb, but if you want to make the recipe suitable for guests with celiac disease, simply choose a certified gluten-free breadcrumb. The rest of the ingredients are naturally gluten-free, so with this simple precaution the dish becomes inclusive without losing taste or crunch.
- 1.5 cups Carnaroli rice
- 7 oz mozzarella for pizza
- 3.5 oz provolone
- 3 cups tomato pulp
- 1 clove fresh garlic
- to taste dried oregano
- 5 tbsp grated Parmesan
- 2 tbsp breadcrumbs
- to taste salt
- to taste pepper
- as needed vegetable oil (spray)
- 2 tbsp extra virgin olive oil
Tools to make the baked rice
- 1 Small saucepan
- 1 Deep saucepan
- 1 Baking dish
- 1 Colander
- 1 Grater
- 2 Bowls
Steps
In a saucepan, pour the extra virgin olive oil (EVO) and heat over medium heat. As soon as it’s hot, add the peeled garlic clove and sauté until golden, taking care not to burn it.
At this point, pour the tomato pulp into the saucepan and cover with a lid. Cook over low heat, stirring occasionally. You can decide whether to remove the garlic clove immediately or leave it in to intensify the flavor.
About 10 minutes later, when the tomato sauce starts to simmer, add salt, pepper and a bit of oregano. Continue cooking over low heat until the sauce has slightly reduced, which will take about 30 minutes. When ready, turn off the heat and set the sauce aside.
Put a pot with plenty of water on the stove, add salt and bring to a boil. Add the rice and cook for the time indicated on the package, three minutes less than the full cooking time so it stays al dente. Drain it very well, transfer it to a bowl and let it cool, tossing with a drizzle of extra virgin olive oil to prevent sticking.
Preheat the oven to 392°F (ventilated). While it heats, prepare the assembly of the baked rice with tomato and mozzarella.
Pour the tomato sauce into the bowl with the rice and, with a spoon, mix well so the rice is evenly flavored with the sauce.
Cut the mozzarella into cubes and add it to the bowl with the rice and sauce. Gently mix to combine everything perfectly.
Take a non-stick baking dish and lightly grease it. For convenience you can use an oil spray, which helps control the amount of fat. Pour the rice into the dish and press it down, distributing it evenly.
Cut the provolone into pieces and distribute it over the surface of the rice. Sprinkle with grated pecorino and breadcrumbs to achieve a crispy effect. For an even more indulgent result, you can add a few small butter flakes on top.
Bake the baked rice at 392°F (ventilated) for about 15-20 minutes, or until the surface is golden and crispy. Before serving, let it rest for about ten minutes so it cools slightly and the flavors settle perfectly.
Storage and tips
Baked rice with tomato and mozzarella keeps in the refrigerator for 2-3 days, well covered or in an airtight container. To reheat, you can use the oven at 356°F for about 10 minutes to restore the crispy top, or the microwave adding a tablespoon of water to keep it soft. It can also be frozen, preferably already portioned, and then reheated directly in the oven after thawing. This recipe is extremely versatile: you can enrich it with grilled vegetables, eggplant, zucchini or mushrooms, or vary the cheeses for an even melty result. If you have guests with celiac disease, make sure to use gluten-free breadcrumbs or replace them with an extra sprinkle of grated cheese. It’s also perfect prepared in advance and baked at the last minute, or served in individual portions for buffets and casual dinners.
FAQ (Questions and Answers)
What type of rice should I use for baked rice?
For a good baked rice it’s recommended to use rices that hold up well to cooking, such as Arborio or Carnaroli. They have a firm grain that remains compact after baking. It’s important to drain it al dente (about 3 minutes less than the package time) to prevent it from becoming too soft during gratination.
How to make baked rice gluten-free?
Rice is naturally gluten-free, so the recipe is already suitable for people with celiac disease. The only precaution concerns the breadcrumbs: choose a certified gluten-free version or replace them with only grated cheese to still obtain a golden, crispy surface.
How can I customize baked rice?
Baked rice with tomato and mozzarella is extremely versatile. You can enrich it with hard-boiled eggs, grilled vegetables, eggplant, zucchini or mushrooms, or add legumes to turn it into an even more complete one-dish meal. For a more flavorful version you can prepare it with meat ragù, replacing the simple tomato sauce: you’ll get an alternative to classic baked pasta, rich and perfect for Sunday lunch.
Can I prepare baked rice with tomato and mozzarella in advance?
Yes, you can assemble the baked rice a few hours ahead and keep it in the refrigerator. Bake it just before serving to obtain a well-gratinated, melty surface.
How should I store baked rice with tomato and mozzarella?
Baked rice with tomato and mozzarella keeps in the refrigerator for 2-3 days, well covered or in an airtight container. You can reheat it in the oven at 356°F for about 10 minutes to restore the crust, or in the microwave adding a tablespoon of water to keep it soft. It can also be frozen, preferably already portioned, and then reheated in the oven after thawing.
