Baked rice is a comforting, cheesy, and savory dish that’s easy to make and full of flavor. Whether you’re craving a hearty dinner or need something to impress your guests, this baked rice recipe will be a hit. With a creamy texture from the rice, cheese, and prosciutto, it's the perfect comfort food that can be served as a main dish or side.
This recipe combines tender rice with melted cheese, prosciutto, and a touch of saffron for added richness. Perfectly baked with a crispy golden top, it's a classic favorite that’s simple to prepare.
Why Everyone Will Love This Recipe
- Hearty and cheesy, with a golden, crispy top
- Perfect for family dinners or special occasions
- Simple to make, with ingredients you probably already have at home
- Can be made in advance and baked later
- Customizable — add vegetables or different types of cheese
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, simply omit the prosciutto cotto and add more vegetables like mushrooms, peppers, or spinach.
Can I prepare it in advance?
Yes! You can assemble the baked rice a day ahead and bake it just before serving.
Can I freeze this dish?
Yes, you can freeze the assembled dish before baking. When ready, bake directly from frozen, adding a few extra minutes to the baking time.
How to Store
Store the baked rice in an airtight container in the refrigerator for up to 3 days.
How to Freeze
To freeze, place the uncooked baked rice in a freezer-safe container. It will keep for up to 1 month. Thaw and bake as usual.
Ingredients
How to Make Baked Rice
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Finely chop the onion and sauté it in a pan with a drizzle of olive oil and a small amount of butter. Cook over low heat until the onion is soft and translucent.
Finely chop the onion and sauté it in a pan with a drizzle of olive oil and a small amount of butter. Cook over low heat until the onion is soft and translucent.
Place the saffron in a small glass and add a bit of hot water to infuse. This will add depth and color to your dish. If you don’t have saffron threads, you can use saffron powder.
Once the onion is softened, add the rice to the pan and toast it for about 2 minutes, stirring constantly to avoid burning.
Add a pinch of salt and pour in the hot milk. Stir occasionally until the liquid is absorbed by the rice.
Continue cooking the rice by adding small amounts of boiling water or vegetable broth at a time. Stir occasionally until the rice is tender (this should take about 12-14 minutes in total).
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Place the saffron in a small glass and add a bit of hot water to infuse. This will add depth and color to your dish. If you don’t have saffron threads, you can use saffron powder.
Cut the prosciutto cotto into cubes and slice the provola cheese. Set aside some cheese for the top layer.
Once the rice is al dente, remove from the heat. Add the saffron infusion, mix well, and then stir in the grated cheese and cubed provola cheese.
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Once the onion is softened, add the rice to the pan and toast it for about 2 minutes, stirring constantly to avoid burning.
In a greased baking dish, add half of the rice mixture, leveling it out. Then add a layer of sliced provola and prosciutto. Top with the remaining rice mixture and smooth the surface. Finish with more provola cheese and a generous sprinkling of grated cheese.
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Add a pinch of salt and pour in the hot milk. Stir occasionally until the liquid is absorbed by the rice.
Bake in a preheated oven at 180°C (356°F) for about 15-20 minutes, or until the top is golden brown and the cheese is melted. Let it cool for a few minutes before serving.
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