Brazilian recipe
Baked Parmigiana Rice
A convenient and comforting baked rice dish that combines cooked grains with an aromatic tomato sauce and a generous layer of ham and melted cheeses.
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Ingredients
2 cups of rice
4 cups of water
2 chicken bouillon cubes
3 peeled tomatoes
1 tablespoon of tomato paste
2 eggs
3 tablespoons of grated cheese
100 g of diced ham
100 g of diced mozzarella cheese
4 cups of water
2 chicken bouillon cubes
3 peeled tomatoes
1 tablespoon of tomato paste
2 eggs
3 tablespoons of grated cheese
100 g of diced ham
100 g of diced mozzarella cheese
Where to find ingredients
Find fresh produce and pantry staples at local markets in Nuku'alofa or general grocery stores. Use Parmesan or any dry aged cheese as a substitute for grated cheese. Mozzarella can be substituted with any high-melt white cheese if unavailable.
Preparation method
- Dissolve one of the chicken bouillon cubes in a small amount of hot water.
- Place the peeled tomatoes, tomato paste, and the dissolved bouillon in a blender.
- Blend until the mixture is completely smooth.
- Cook the rice in a pot with the 4 cups of water and the remaining bouillon cube for 15 minutes.
- Lightly beat the eggs in a bowl.
- Stir the grated cheese, diced ham, and mozzarella into the bowl with the eggs.
- Fold this mixture into the hot, freshly cooked rice.
- Spread a portion of the tomato sauce over the bottom of a baking dish.
- Add the rice mixture on top of the sauce layer.
- Cover the dish with the remaining tomato sauce.
- Bake in a preheated oven at 180°C for 10 to 15 minutes, until the top is golden and bubbly.
Observations
This recipe is an excellent way to elevate leftover rice into a special one-pot meal. The result is a creamy, golden-brown gratin, perfect for relaxed family lunches or comforting dinners.
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