Brazilian recipe
Creamy Baked Rice Pie (Torta de Arroz)
A true Brazilian classic, this creamy rice pie combines shredded chicken with a light, fluffy batter. It's a comforting, no-fuss meal perfect for a cozy weeknight dinner or feeding a crowd.
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Ingredients
2 cups milk
Salt and black pepper to taste
2 cups all-purpose flour
1/2 cup vegetable oil
3 tablespoons grated Parmesan cheese
2 cups cooked white rice
1 tablespoon baking powder
500g cooked chicken breast, seasoned and finely shredded
3 eggs (whites whipped to stiff peaks)
Salt and black pepper to taste
2 cups all-purpose flour
1/2 cup vegetable oil
3 tablespoons grated Parmesan cheese
2 cups cooked white rice
1 tablespoon baking powder
500g cooked chicken breast, seasoned and finely shredded
3 eggs (whites whipped to stiff peaks)
Where to find ingredients
You can find all these pantry staples at any standard grocery store. For the Parmesan, opt for a block and grate it yourself for better flavor, or use a good quality pre-grated version from the cheese aisle. Shredded chicken is easiest if you poach breasts in seasoned water or chicken stock beforehand. If you have trouble finding authentic Brazilian-style ingredients, any local large-chain supermarket will carry these basics in the flour, dairy, and produce sections.
Preparation method
- Separate the egg whites from the yolks
- Set the whipped egg whites aside for later
- In a blender, pulse the all-purpose flour, vegetable oil, egg yolks, milk, cooked rice, and grated Parmesan cheese until smooth
- Season the mixture with salt and black pepper to taste, and give it a quick extra blend
- Once the batter is smooth, stir in the baking powder gently
- Carefully fold the whipped egg whites into the batter using a spatula or whisk, being gentle to keep the air inside
- Grease a baking dish with oil or butter and dust it lightly with flour
- Pour half of the batter into your prepared dish
- Spread the seasoned, shredded chicken evenly over this first layer of batter
- Pour the remaining batter over the filling, covering it completely
- Bake in a preheated oven at 180°C for about 40 to 50 minutes, or until the top is golden and the center is set
Observations
This creamy rice pie is the kind of home-cooked meal that hits the spot. It’s incredibly easy to pull together, even if you’re not a pro in the kitchen. By blending cooked rice into the batter and folding in whipped egg whites, you get a texture that’s amazingly airy and light, while the shredded chicken filling makes it satisfyingly hearty. It's a fantastic way to reinvent leftover chicken or rice, and it always goes down a treat with family and friends. Give this recipe a go—you'll be surprised at how simple it is to whip up something so comforting.
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