Baked rice casserole

Ingredients

• 500 gCarnaroli rice
• 1 lwater
• 85 gbutter
• 300 mlbéchamel sauce
• 120 gcooked ham
• 200 gpizza mozzarella
• 1vegetable stock cube
• 1 sachetsaffron
• to tastesalt
• to tastebreadcrumbs
• to tasteparsley

Instructions

1. 1

   Dissolve the butter

   Put the water, butter, salt, vegetable stock cube and saffron in a saucepan. Stir over a medium heat until the butter has melted.

2. 2

   Add the rice

   Stir in the rice and wait for the liquid to return to the boil.

3. 3

   Cook the rice

   Stir from time to time until the rice is cooked and all the cooking liquid has evaporated.

4. 4

   Mix the filling

   Meanwhile, combine the béchamel with the cooked ham cut into strips and the mozzarella cut into cubes.

5. 5

   Layer the casserole

   Grease an oven dish with butter and spread in half of the cooked rice. Add the filling, leaving about 1 cm clear around the edges.

6. 6

   Add the topping

   Cover with the remaining rice and level it with a spoon. Sprinkle breadcrumbs over the top and add small cubes of butter.

7. 7

   Bake until golden

   Bake in an oven preheated to 180°C for 20 minutes, or until well browned. Leave to cool slightly before serving.

What is baked rice casserole?

This Italian-style sformato di riso is a baked rice dish with a filling enclosed between layers of rice. Its appeal is the contrast between the soft, seasoned rice, creamy centre and crisp top.

The supplied version uses saffron rice, béchamel, cooked ham and mozzarella. It shares the broader idea of a rice timballo, while the more elaborate Neapolitan sartù is a distinct version with additions such as ragù, peas and eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3380 calories, 100g protein, 420g carbs, 145g fat.

The rice supplies most of the carbohydrates, while butter, béchamel and mozzarella contribute much of the fat; the ham, cheese and béchamel provide protein. Serve a slice with salad or vegetables for a more balanced plate. The supplied recipe lists one serving for these quantities, so the estimate reflects the full batch as one serving.

Saffron rice and stock

Seasoning base: the butter, stock cube and saffron flavour the cooking liquid before the rice goes in. Stir until the butter has melted so the saffron and stock are distributed through the liquid.

Carnaroli rice: it is the specified rice for this recipe, and it needs to cook until tender while absorbing the liquid. Stir occasionally as directed, especially towards the end, when little liquid remains.

Making the filling

Ham and mozzarella: cut the ham into strips and the mozzarella into cubes, then mix them with the béchamel. Keeping the pieces distinct gives the filling its varied texture.

Moisture: pizza mozzarella is used here, but it can still release liquid as it heats. If it seems wet, drain it before cubing so the centre is less likely to become watery.

Layering the rice

First layer: spread half the cooked rice in a buttered oven dish, then add the filling. Leave about 1 cm clear around the edges as the method specifies.

Rice cover: distribute the remaining rice over the filling and level it with a spoon. This helps enclose the centre and gives the breadcrumbs an even surface to brown.

Getting a crisp top

Breadcrumbs and butter: scatter the crumbs over the surface and dot with small cubes of butter. They form the casserole’s gratinated finish during baking.

Doneness: bake at 180°C for 20 minutes, checking for a well-browned surface. If it is not golden yet, continue baking until it reaches that cue.

Serving and timing

Resting: allow the casserole to cool slightly before serving so it is easier to portion and the filling can settle. The recipe gives a total time of 65 minutes, including its stated 20-minute bake.

On the plate: serve it with a crisp green salad or simply cooked vegetables to add freshness alongside the rich rice, béchamel and cheese.

Recipe notes & tips

• Cut the ham and mozzarella before mixing them into the béchamel so the filling comes together evenly.
• Stir the rice from time to time as it cooks, taking extra care as the liquid nears evaporation.
• Butter the oven dish well to help the rice layer release when serving.
• Keep the filling about 1 cm from the dish edges, as directed, when assembling the layers.
• Let the casserole stand briefly after baking before cutting into it.

Variations

• Use speck: replace the cooked ham with strips of speck for a smokier filling.
• Try scamorza: swap in scamorza for the mozzarella for a different cheese flavour.
• Add courgette: mix in cooked courgette for a vegetable-filled version.
• Use spinach: combine spinach with the mozzarella for a greener filling.
• Make it Sicilian-inspired: use fried aubergine in place of the ham.

Common mistakes to avoid

• Adding rice too early: wait until the butter has melted and the liquid is ready, as the method directs.
• Stopping while liquid remains: cook until the rice is done and the cooking liquid has evaporated.
• Filling to the edge: leave about 1 cm clear around the sides when adding the béchamel mixture.
• Uneven rice cover: level the top layer with a spoon so the breadcrumb topping sits evenly.
• Serving straight from the oven: let it cool slightly first so the filling settles.

How to store

Keep leftovers in an airtight container in the fridge for 2–3 days. Reheat in the microwave for convenience, or warm in the oven for about 10 minutes to help crisp the surface again.

Frequently asked questions