If you are anything like me, whenever you cook up a pot of rice you inevitably make too much. No matter how many people I am serving I always end up with extra rice. Every single time. Rice is one of those grains that is difficult to reheat; the texture changes and I usually end up with a sticky mess that no one wants to eat. My solution? Repurposing the rice into a completely new side dish.
I love this baked rice dish that I adapted from Food 52. More of a method rather than an exact recipe, this dish combines your leftover rice with herbs, greens and cheese to create a tasty rice dish that is both creamy and crispy. I used green onions, parsley, and Cheddar cheese but you could easily substitute whatever aromatics and cheese you have on hand. Not only does this dish make for a great accompaniment to meat at dinner, it is a nice addition to a brunch buffet table. And if you have leftovers, simply reheat them the next morning in a frying pan with a little bit of olive oil. It will taste like a crispy risotto cake. Yum!
CHEDDAR & PARSLEY BAKED RICE
4 tablespoons butter
3 bunches green onions, white and light green parts thinly sliced
2 cups cooked white rice
3 eggs, lightly beaten
1 1/2 cups milk
2 cups shredded Cheddar cheese
1 cup chopped parsley
Salt & pepper to taste
- Preheat the oven to 350 degrees. Lightly grease a round pie plate with either more butter or non-stick cooking spray. Set aside.
- Melt the butter in a large saute pan set over medium high heat.
- Add the green onions and cook until they are soft and golden with just a bit of crispiness.
- Remove the pan from the heat, season with salt and allow to cool slightly.
- Add the cooked rice and stir to combine. All of the rice should be coated with the butter and onion mixture.
- Combine the eggs and milk in a medium sized bowl then add to the rice mixture, stirring to form a thick batter.
- Add the shredded cheese and the chopped parsley, stirring well.
- Season again with salt and pepper.
- Transfer the rice mixture to the prepared pie pan.
- Bake for 45 to 60 minutes or until the rice has set.
- Allow to cool slightly then slice into wedges.