Rice Pizza

A golden rice base that crunches under the teeth, topped with melting mozzarella and stewed tomatoes. The smell of toasted cheese and fresh basil fills the kitchen.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 530
• Protein: 19 g
• Carbs: 67 g
• Fat: 21 g

Ingredients

• 300 g White rice ( raw )
• 2 piece Egg ( beaten )
• 50 g Parmesan cheese ( grated )
• 3 piece Round tomato ( finely diced )
• 125 g Buffalo milk mozzarella ("di bufala") ( sliced )
• 2 tbsp Extra virgin olive oil
• 1 piece Basil ( fresh leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Dried oregano

Instructions

1. Cooking the rice

   Cook the rice in a large pot of boiling salted water until tender. Drain thoroughly and let cool slightly to avoid cooking the eggs instantly when mixing.

2. Binding the base

   In a mixing bowl, combine the rice with the beaten eggs and grated parmesan. The mixture should be sticky and every grain of rice should be well coated.

3. Forming the crust

   Heat the olive oil in a large skillet. Spread the rice, pressing down firmly with the back of a spoon to form a compact patty about two centimeters thick. Let it brown until the edges are golden.

4. Topping

   Spread the diced tomatoes, sliced mozzarella, and dried oregano over the rice. Season with salt and pepper. The cheese should start to soften from the heat.

5. Final gratin

   Cover the skillet and cook over medium heat. The pizza is ready when the mozzarella is completely melted and the rice base is firm and crispy. Add fresh basil just before serving.

Chef's tips

• Press the rice down firmly in the pan; it's the secret to keeping the pizza together when serving.
• If the base isn't crispy enough, remove the lid for the last two minutes of cooking.

Storage

Keep refrigerated for up to 48 hours. Reheat in a skillet to restore the crunch to the base.