Cheesy Baked Rice recipe: light and seducing. Perfect for warmer seasons. Italian way !
When started to create this dish, I wondered about the thickness. That is why I chose Arborio thinking if it is good for risotto it will definitely keep the baked ingredients together. I am happy to say it works!
Also, I have cut the baking paper suiting the pan before baking to make sure the cake will stay firm but not sticking to the bottom and the edges of the pan. It showed to be a good idea. Gauda in the middle helps a lot to keep the ingredients together. Baking pan volume is 6 -7 cups.
And here comes the quote I like very much, said by Mitch Hedberg:
„ I like rice. Rice is great if you’re hungry and want 2000 of something.“
Cheesy Baked Rice
- 2 cups risotto rice Arborio
- 1 tsp salt
- 2 Tbsp sunflower oil
- 1 onion, finely chopped
- 1 1/2 cup pelati, finely chopped
- 1 tsp salt
- 1 tsp paprika
- 1 tsp dried origano
- 1/3 tsp dried thyme
- 10 leaves of fresh basil, chopped
- 8 slices Gauda cheese
- 1 mozzarella ball, sliced
- 2 fresh tomatoes, sliced
- 3 fresh basil leaves to decorate
In a pot, cook rice and 1 tsp salt in a lot of water. Cooking time is 15 minutes and be careful not to overcook rice.
When rice is cooked, rinse it and keep aside.
In a pot, fry oil and onion until lightly brown. Add pelati, salt, paprika, origano, thyme and chopped basil. Fry on medium heat for 10 minutes.
Turn the oven to 175 C / 350 F.
Cut and fit baking paper into the baking pan.
Add pelati mixture to the rice.
Lay one half of rice mixture to the bottom of the pan.
Cover the mixture with Gauda slices and lay in the rest of rice. Press it with hands.
In the middle of a cake, put the slices of mozzarella. Around the edge of cake, put the slices of tomato.
Bake for 30 minutes.
When finished, garnish with fresh basil leaves.