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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