Brazilian recipe
Easy Creamy Baked Rice Pie
A classic savoury rice pie with shredded chicken and a light, fluffy batter. Practical, comforting and ideal for lunch or dinner.
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Ingredients
2 American cups milk
salt and freshly ground black pepper to taste
2 American cups plain flour
1/2 American cup oil
3 tablespoons grated Parmesan cheese
2 American cups cooked rice
1 tablespoon baking powder
1/2 kg cooked, seasoned and finely shredded chicken breast
3 eggs, whites whisked to soft peaks
salt and freshly ground black pepper to taste
2 American cups plain flour
1/2 American cup oil
3 tablespoons grated Parmesan cheese
2 American cups cooked rice
1 tablespoon baking powder
1/2 kg cooked, seasoned and finely shredded chicken breast
3 eggs, whites whisked to soft peaks
Where to find ingredients
In the UK, milk, plain flour, oil, Parmesan, cooked rice, baking powder, chicken breast, eggs, salt and black pepper are all available in supermarkets. Parmesan is usually in the chilled cheese section or with grated hard cheeses. For the Brazilian American cup measure, use the same cup consistently throughout the recipe; a standard measuring cup works well for home cooking.
Preparation method
- Separate the whites from the yolks of the 3 eggs
- Set the whisked egg whites aside for the end
- In a blender, blend the plain flour, oil, egg yolks, milk, cooked rice and grated Parmesan cheese
- Season with salt and black pepper to taste and blend a little more
- When the batter is smooth, add the baking powder and mix gently
- Now carefully fold the whisked egg whites into the batter, using a spatula or whisk so you do not knock out the air
- Grease a tin with oil or butter and dust it with plain flour
- Pour half of the batter into the prepared tin
- Spread the seasoned shredded chicken over this first layer of batter
- Cover the filling with the remaining batter
- Bake in an oven preheated to 180°C for about 40 to 50 minutes, or until the pie is golden and set
Observations
This rice pie is one of those dishes that feels properly comforting while still being very easy to make at home, even if you are not especially experienced in the kitchen. It brings together the savoury flavour of shredded chicken with a creamy, airy batter, helped by folded-in whisked egg whites. It is a handy way to vary everyday meals, swap out the usual roast chicken or take something generous to a casual lunch. Make it and surprise everyone at the table.
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