Baked Rice
Ingredients
- 400 gWhite rice (raw)
- 800 gRound tomato (crushed)
- 300 gSausage meat (crumbled)
- 200 gGround beef 15% fat (fresh)
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 100 gParmesan cheese (grated)
- 150 gGreen peas (shelled)
- 2 pcEgg (beaten)
- 1 pcOnion (chopped)
- 2 pcGarlic (pressed)
- 100 mlDry white wine (for deglazing)
- 3 tbspExtra virgin olive oil
- 1 pcBasil (chopped bunch)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LChicken broth (hot)
Method
Rice bound by a meaty tomato sauce and seared meat, topped with a gratin crust. When sliced, the melted mozzarella stretches and the rice remains perfectly structured.
- 1
In a pan with oil, brown the sausage meat and beef. Add chopped onion and garlic. Deglaze with white wine, then stir in crushed tomatoes. Simmer for 20 minutes until the sauce coats the spoon.
- 2
Drop the rice into boiling stock. Remove it 3 minutes before the usual time. The grain must remain firm at the core as it will absorb the sauce juices in the oven.
- 3
Mix the drained rice with the sauce, peas, beaten eggs, and half the parmesan. Stir vigorously so the starch binds everything together.
- 4
In an oven dish, lay half the rice. Spread diced mozzarella and chopped basil. Cover with the remaining rice and press down with the back of a spoon.
- 5
Sprinkle the rest of the parmesan. Bake at 200°C. The crust should be golden and crispy, and the sauce should bubble at the edges of the dish.
Frequently asked questions
How do you get this dish right?
- Do not overcook the rice in water; it must remain very firm as it finishes cooking in the tomato juices in the oven.
- Let the dish rest for 10 minutes out of the oven before slicing; the portions will be much cleaner.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C covered with foil to prevent the rice from drying out.
