Brazilian recipe
Baked Rice à Parmegiana (Arroz de forno à parmegiana)
A practical, comforting baked rice dish that combines cooked rice with a fragrant tomato sauce and a generous layer of ham and melted cheeses.
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Ingredients
2 cups rice
4 cups water
2 chicken stock cubes
3 peeled tomatoes
1 tablespoon tomato paste
2 eggs
3 tablespoons grated cheese
100 g chopped ham
100 g chopped mozzarella
4 cups water
2 chicken stock cubes
3 peeled tomatoes
1 tablespoon tomato paste
2 eggs
3 tablespoons grated cheese
100 g chopped ham
100 g chopped mozzarella
Where to find ingredients
Look for the rice, tomatoes, eggs and cheese in the supermarket rice, fresh produce, dairy and deli sections. For the chicken stock cubes and tomato paste, check the pantry aisle; if needed, a vegetable stock cube can be used as a substitute for the chicken stock cube.
Preparation method
- Dissolve one of the chicken stock cubes in a little hot water
- Place the peeled tomatoes, the tomato paste and the dissolved stock in a blender
- Blend until smooth
- Cook the rice in a pot with the 4 cups of water and the other chicken stock cube for 15 minutes
- Lightly beat the eggs in a bowl
- Mix the grated cheese, chopped ham and mozzarella into the bowl with the eggs
- Fold this mixture into the rice while it is still hot
- Spread a portion of the tomato sauce over the bottom of an ovenproof dish
- Spread the rice mixture over the sauce
- Cover the surface of the dish with the remaining sauce
- Bake in a preheated oven at 180°C for 10 to 15 minutes, until golden and bubbling
Observations
This recipe is the perfect way to turn leftover rice into a special one-dish meal. The result is creamy, golden and ideal for serving at family lunches or dinners.
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