Brazilian recipe
Baked Rice Parmigiana-Style (Arroz de forno à parmegiana)
A practical and comforting take on baked rice, combining cooked rice with a fragrant 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
100g of chopped ham
100g of chopped mozzarella
4 cups of water
2 chicken bouillon cubes
3 peeled 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 these staples at local supermarkets or independent greengrocers. Look for 'mussarela' (a type of Mozzarella) in the deli section; if unavailable, any mild, melting cheese is a suitable substitute.
Preparation method
- Dissolve one of the chicken bouillon cubes in a little hot water.
- Place the peeled tomatoes, tomato paste, and the dissolved bouillon in a blender.
- Blend until you achieve a smooth sauce.
- 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 mixing 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 a baking dish.
- Distribute the rice mixture over the layer of 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 bubbly.
Observations
This recipe is the perfect solution for turning leftover rice into a special, standalone dish. The result is a creamy, golden-baked meal that is ideal for serving at family lunches or dinners.
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