Plain oven-baked rice

Ingredients

• 1 kgCarnaroli rice
• 400 gcooked ham, diced
• 300 gsmoked scamorza
• 250 gpeas
• 100 gParmigiano Reggiano DOP, for grating
• 200 gbutter
• 100 gwhole milk
• 1egg
• to tastefine salt

Instructions

1. 1

   Cook the rice

   Bring salted water to the boil, add the rice and cook it for 3–4 minutes less than the packet instructions. It will finish cooking in the oven.

2. 2

   Cook the peas

   Meanwhile, melt 20 g of the butter in a saucepan over a low heat. Add the peas, stir and cook for about 5 minutes, then season with salt and set aside.

3. 3

   Dress the rice

   Drain the rice while it is still al dente. Stir in the remaining 180 g of butter, the milk and 80 g of grated Parmigiano Reggiano.

4. 4

   Prepare the cheese

   Mix the rice thoroughly. Cut the scamorza into small pieces and transfer the rice to a large bowl.

5. 5

   Combine the filling

   Add the egg, diced ham and most of the scamorza, keeping a few pieces back for the top. Add the peas and mix everything together.

6. 6

   Fill the dish

   Transfer the mixture to a large 34 × 23 cm baking dish and level the surface.

7. 7

   Grill and serve

   Scatter the reserved scamorza and the remaining 20 g of Parmigiano over the top. Grill in a preheated conventional oven at 220°C for 15–20 minutes, then remove from the oven and serve.

What is oven-baked rice?

This is an Italian-style baked rice dish, made by partially cooking rice on the hob before mixing it with its additions and finishing it in the oven. The ham, peas and scamorza make this version hearty, while the grated Parmigiano adds a savoury finish.

The rice is deliberately undercooked before baking, so it can absorb the buttery, milky mixture without becoming overdone. A brief spell under the grill melts and colours the cheese on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 723 calories, 28g protein, 84g carbs, 29g fat.

Rice supplies most of the carbohydrates, while butter and the cheeses contribute much of the fat; ham, cheese and egg provide most of the protein. Pair a serving with a generous salad or non-starchy vegetables to add freshness and balance the plate.

Choose the right rice

Carnaroli rice: its firm grains hold their shape through the two stages of cooking. Keep a close eye on the packet timing and drain it 3–4 minutes early.

Scamorza: smoked scamorza gives the filling a distinct savoury flavour and melts into soft pockets. Save a few pieces to scatter over the surface.

Build flavour in the filling

Peas: cooking them briefly in butter before mixing them in gives them time to warm through without losing their shape. Season them before setting them aside.

Cheese and ham: most of the scamorza goes inside, while Parmigiano is divided between the rice mixture and the top. This gives the dish flavour throughout as well as a cheesy finish.

Get the texture right

Al dente rice: stop cooking it while the grains still have a little bite, as the oven will continue the cooking. Overcooking it in the pan can leave the finished dish soft and heavy.

Even layer: level the mixture in the 34 × 23 cm dish so it heats consistently. The reserved cheese should sit across the top rather than being mixed back in.

Watch the grill

Hot finish: the oven should be preheated to 220°C before the dish goes in. Grill for 15–20 minutes, checking towards the end as grills can brown cheese at different speeds.

Doneness cues: the scamorza should be melted and the surface lightly golden. If it is colouring quickly, take the dish out rather than waiting for the full time.

Serve it as a meal

Rest the dish briefly after baking so the filling can settle and portions are easier to lift. Serve it warm, with a crisp green salad or simply dressed vegetables alongside.

The recipe makes 10 servings, so it works well for a shared table. Cut portions in the dish and serve with a broad spatula to keep the rice together.

Recipe notes & tips

• Salt the cooking water before adding the rice.
• Drain the rice promptly once it is 3–4 minutes short of the packet time.
• Cut the scamorza into small, even pieces so it distributes well through the rice.
• Keep the reserved cheese separate until you are ready to top the dish.
• Check the surface during the last few minutes under the grill.

Variations

• Fresh herbs: Stir chopped parsley into the mixture just before baking.
• Extra vegetables: Add cooked, well-drained vegetables alongside the peas.
• Less smoky: Use plain scamorza instead of smoked scamorza.
• Crispier top: Scatter a little extra grated Parmigiano over the surface before grilling.
• Vegetarian version: Leave out the ham and add more peas or another cooked vegetable.

Common mistakes to avoid

• Fully cooking the rice first: it can turn soft in the oven, so drain it 3–4 minutes before the packet time.
• Using high heat for the peas: they may catch in the butter, so cook them gently over a low heat.
• Mixing in all the scamorza: the top loses its melted-cheese finish, so reserve a few pieces.
• Skipping the levelling step: an uneven surface can heat inconsistently, so spread the rice into an even layer.
• Leaving the dish unattended under the grill: the cheese can brown quickly, so check it near the end.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat portions until piping hot in the oven or microwave; add a small splash of water before microwaving if the rice seems dry.

Frequently asked questions