Brazilian recipe
Parmigiana-style baked rice
A practical and comforting take on baked rice, combining cooked grains with a vibrant tomato sauce and a generous layer of ham and melted cheese.
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Ingredients
2 cups of rice
4 cups of water
2 chicken stock cubes
3 skinless tomatoes
1 tablespoon of tomato paste
2 eggs
3 tablespoons of grated cheese
100g of chopped ham
100g of chopped mozzarella
4 cups of water
2 chicken stock cubes
3 skinless tomatoes
1 tablespoon of tomato paste
2 eggs
3 tablespoons of grated cheese
100g of chopped ham
100g of chopped mozzarella
Where to find ingredients
You can find fresh produce like tomatoes, deli meats, and cheeses at supermarkets in Windhoek or local grocery retailers. If you prefer, substitute chicken stock cubes with homemade vegetable bouillon or any standard bouillon brand available in the baking and pantry aisles.
Preparation method
- Dissolve one of the chicken stock cubes in a small amount of hot water.
- Place the skinless tomatoes, tomato paste, and the dissolved stock into a blender.
- Blend everything until you have a smooth sauce.
- Cook the rice in a pot with the 4 cups of water and the remaining stock cube for 15 minutes.
- Lightly beat the eggs in a bowl.
- Mix the grated cheese, chopped ham, and chopped mozzarella into the bowl with the eggs.
- Incorporate this mixture into the cooked rice while it is still hot.
- Spread a portion of the tomato sauce over the bottom of a baking dish.
- Evenly spread the rice mixture over the sauce layer.
- Cover the surface of the dish with the remaining tomato sauce.
- Bake in a preheated oven at 180°C for 10 to 15 minutes until golden and bubbly.
Observations
This recipe is the perfect solution for turning leftover rice into a special one-pot meal. The result is a creamy, golden-baked dish that is ideal for family lunches or dinners.
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