Spinach and Rice "Cake"

Recipe Courtesy of Italian Cooking and Living (http://www.italiancookingandliving.com)
From Italian Cooking and Living, June/July 2001

These baked rice "cakes" are sold in most food shops in Liguria. They are perfect for a party: the rice and spinach mixture can be spooned into the baking dishes up to 1 day ahead and refrigerated until you are ready to bake them.

  • 1 cup Arborio rice
  • salt
  • 1 pound spinach, washed thoroughly and chopped
  • 1/2 cup freshly grated grana padano
  • 3 eggs
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • extra-virgin olive oil for the pan

Preheat the oven to 400. Bring 4 cups of water to a boil in a 3-quart pot; drop in the rice and 1/2 teaspoon of salt. Cook until almost done; add the spinach; cook until the rice is done. Drain and place in a bowl. Beat in the grana, eggs, nutmeg, and pepper; taste for salt and add some if needed.

Grease 4 4" round baking dishes. Distribute the rice and spinach mixture among them; smooth the top with a spatula. Bake for 30 minutes, unmold, and serve hot or warm. Serves 4



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