This tomato rice cake in a pan recipe is a delicious savory tasting rice dish that can be cut into wedges and served as a vegetarian main dish. Simply serve it alongside a tossed green salad and you will be good to go!
To make the tomato rice cake in a pan recipe, you start by cooking rice with onions, tomato paste, salt, pepper, herbs, and broth in a pan. Then, once the rice is cooked, it gets layered with cheese in a cake pan before being cooked on the stove as a cake and served. Once baked, it will have a solid, sliceable consistency.
What is Tomato Rice Cake in a Pan?
This tomato rice can in a pan recipe is a baked cake made of rice, tomato paste, cheese, and seasonings. The starches in the rice help everything set into a cake during the baking process.
Pro Tips
- Before baking the rice cake, coat it in breadcrumbs to prevent the cake from sticking.
- Don’t replace the arborio rice with another kind of rice as other types of rice will likely cook differently or require more fluid.
- Spread the rice mixture evenly in the baking pan to ensure it is a compact layer.
- Don’t overbake the rice cake as you don’t want it to dry out. You will know it is fully baked when it is fully set.
Frequently Asked Questions
Can I Use Another Type of Rice?
No, it is best to use arborio rice for this recipe as other types of rice may require more fluid for them to fully cook.
What Kind of Cheese is Best in Tomato Rice Cake?
This recipe calls for some kind of sharp cheese to be stirred into it and shredded cheese to form a melted cheese layer in the middle of the cake. For the sharp cheese, you could choose something like cheddar cheese, Swiss, or provolone, and any of these would work well for the middle cheese layer as well.
How Long Does the Tomato Rice Cake Need to Bake?
Once in the oven, it should only require 10 minutes to set fully. However, if you feel it is still under at the 10-minute mark, simply extend the baking time until the right consistency is reached.
How to Store the Tomato Rice Cake in a Pan
Once cooled, you can tightly wrap the rice cake in plastic wrap before storing it in the fridge. It should keep well for up to 3 to 4 days.
Ingredients
How to Make Tomato Rice Cake in a Pan
Heat olive oil in a pan, add the onion, and cook it until it is translucent, about 1 minute. Add the arborio rice and stir for another minute.
Heat olive oil in a pan, add the onion, and cook it until it is translucent, about 1 minute. Add the arborio rice and stir for another minute.
Season the rice mixture with salt, pepper, herbs, and tomato paste. Stir in the tomato sauce and a few spoonfuls of the broth. Cook, while stirring and gradually adding broth, until the rice is al dente, about 10 minutes. Stir in the sharp cheese. Set the rice mixture aside to cool for 10 minutes.
Season the rice mixture with salt, pepper, herbs, and tomato paste. Stir in the tomato sauce and a few spoonfuls of the broth. Cook, while stirring and gradually adding broth, until the rice is al dente, about 10 minutes. Stir in the sharp cheese. Set the rice mixture aside to cool for 10 minutes.
Grease a frying pan in olive oil and coat it in the breadcrumbs. Spread half of the rice in the pan and top it with the shredded cheese. Spread the remaining rice mixture on top. Cook it over medium-low heat for 10 minutes. Flip it over and continue cooking it for another 7 minutes until crisped up.
Grease a frying pan in olive oil and coat it in the breadcrumbs. Spread half of the rice in the pan and top it with the shredded cheese. Spread the remaining rice mixture on top. Cook it over medium-low heat for 10 minutes. Flip it over and continue cooking it for another 7 minutes until crisped up.
Cut it into wedges, and serve and enjoy!
Cut it into wedges, and serve and enjoy!
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