Baked tomato rice

Ingredients

• 300 gCarnaroli rice
• 800 gtomato passata
• 1unpeeled garlic clove
• 1small onion
• 1 teaspoonsugar
• 200 gmozzarella
• 100 gtuma cheese
• 100 ggrated Parmesan
• to tastebutter
• to tasteextra-virgin olive oil
• to tastesalt
• to tastechilli

Instructions

1. 1

   Prepare the cheese

   Cut the tuma into small cubes. Dice the mozzarella and place it in a sieve set over a plate so its liquid can drain away.

2. 2

   Drain the mozzarella

   Leave the mozzarella to drain until you need it. For the tomato sauce, rinse the basil leaves and pat them dry with kitchen paper.

3. 3

   Soften the aromatics

   Peel, rinse and finely chop the onion. Heat a few tablespoons of oil in a saucepan, then gently fry the crushed garlic, onion and chilli until the onion starts to turn golden.

4. 4

   Start the sauce

   Once the garlic and onion are lightly golden, add the passata and a few hand-torn basil leaves. Season with salt and add 1 teaspoon of sugar to soften the tomatoes’ acidity. Stir with a wooden spoon and adjust the salt.

5. 5

   Simmer the sauce

   Cover the pan and cook the sauce over a low heat for about 30 minutes, stirring occasionally. Remove the garlic, then thin the sauce with 1 glass of hot water.

6. 6

   Cook the rice

   Bring the sauce back to the boil and stir in the Carnaroli rice. Cook it, stirring often, for the time stated on the packet; add more hot water if needed. Take the pan off the heat 2 minutes before the rice is fully cooked.

7. 7

   Mix in cheese

   Stir half the tuma and half the mozzarella into the rice. Mix well, then fold in a generous handful of grated Parmesan.

8. 8

   Layer the rice

   Heat the oven to 200°C, conventional setting. Butter an ovenproof dish and spread half the rice in it, levelling the surface with the back of a spoon. Scatter over the remaining mozzarella and some more Parmesan.

9. 9

   Bake and grill

   Cover with the remaining rice and level the top. Sprinkle over grated Parmesan and dot with a few small pieces of butter. Bake in the preheated oven for about 20 minutes, then switch on the grill and cook for a further couple of minutes.

10. 10

    Rest before serving

    Remove the dish from the oven and leave the rice to firm up for about 5 minutes. Serve it at the table in the dish it was baked in.

What is baked tomato rice?

This is an Italian-style rice bake: rice is cooked in tomato sauce, mixed with cheese and layered in a dish before baking. Baked rice dishes have variations across Italy, and this version brings together tomato, basil, mozzarella, tuma and Parmesan.

The method works by cooking the rice almost fully on the hob before it goes into the oven. That gives the rice time to absorb the sauce while the cheese melts between the layers and the top browns under the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 715 calories, 33g protein, 86g carbs, 24g fat.

Most of the carbohydrates come from the rice, while the cheeses and olive oil contribute much of the fat; the mozzarella, tuma and Parmesan also provide protein. For a more balanced plate, serve a portion with a generous side of salad or vegetables.

The tomato sauce

Gentle frying: let the onion soften with the garlic and chilli over a low heat rather than rushing to brown them. This builds flavour without scorching the garlic.

Balanced seasoning: the recipe adds sugar to temper the acidity of the passata, then asks you to adjust the salt. Add the hot water after simmering, so the sauce is ready to cook the rice.

Choosing and preparing the cheese

Mozzarella: dice it and drain it well before layering. Excess liquid can make the finished rice watery.

Tuma and Parmesan: cut the tuma into small cubes so it distributes through the rice, and use Parmesan both inside the mixture and over the top. Tuma is a fresh cheese associated particularly with Sicily.

Getting the rice right

Carnaroli: its shape and texture make it a suitable choice for a saucy rice bake. Stir often while it cooks so it does not catch on the bottom of the pan.

Doneness: follow the packet cooking time, but stop 2 minutes early before transferring the rice to the oven. If the pan looks dry before the rice is ready, add hot water a little at a time.

Layering for a cheesy centre

First layer: spread half the rice evenly in the buttered dish, then add the remaining mozzarella and some Parmesan. This keeps cheese within the bake rather than only on its surface.

Top layer: cover the filling with the rest of the rice and level it before adding Parmesan and small pieces of butter. An even surface helps the top heat and brown consistently.

Baking and serving

Oven stage: bake at 200°C for about 20 minutes, then use the grill for a couple of minutes to colour the top. Keep an eye on it under the grill, since browning can happen quickly.

Resting: leave the dish for about 5 minutes before serving. This short pause lets the rice settle so portions are easier to lift out.

What to serve alongside it

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich, soft rice and melted cheese. Serve the bake straight from its ovenproof dish while it is warm.

Recipe notes & tips

• Drain the diced mozzarella while you prepare the sauce so less liquid ends up in the bake.
• Keep the sauce at a gentle simmer for its full 30 minutes, stirring occasionally.
• Use hot water when thinning the sauce or loosening the rice so the pan temperature stays steady.
• Taste the sauce for salt before adding the rice, then season with restraint because the cheeses are savoury.
• Set the ovenproof dish on a stable surface before layering the rice and cheese.
• Watch closely during the final couple of minutes under the grill.

Variations

• More basil: add extra hand-torn leaves to the sauce for a stronger herbal flavour.
• Milder chilli: reduce or omit the chilli if you prefer less heat.
• Extra tomato: serve with a little warmed passata alongside if you like a saucier plate.
• Cheese swap: replace the tuma with another mild, meltable cheese if it is unavailable.
• Individual dishes: divide the rice and cheese among smaller ovenproof dishes, checking them as they bake.

Common mistakes to avoid

• Wet mozzarella: drain it thoroughly before layering to avoid excess liquid in the dish.
• Burnt garlic: keep the heat low while softening the aromatics and remove the clove after simmering.
• Rice catching: stir it often as it cooks in the sauce and add hot water if the pan becomes too dry.
• Overcooked rice: take the pan off the heat 2 minutes before the packet timing is complete.
• Uneven layers: spread and level each layer so the cheese is distributed through the bake.
• Too much grilling: watch the top closely and stop once it is browned to your liking.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat until piping hot in the oven or microwave; add a small splash of water if the rice seems dry.

Frequently asked questions