Creamy Rice Al Forno was a dish we grew up with. My grandma always made it as a side dish when she made chicken cutlets with a delicious salad. For me this was the ultimate meal. This rice pie, as we called it, was almost like a big rice ball in a pan. It is creamy and delicious and definitely an indulgence.
My aunt on my dads side would make a similar dish. She would add her leftover tomato sauce into this recipe and that was delicious too. Sometimes she would even put chop meat and peas in the center. SO good!
Rice al Forno
(Serves 8 to 10)
Ingredients
3 Cups (uncooked) Carolina Long Grain Rice, cooked according to package directions and cooled
4 Cups Ricotta
1 ½ Cups Grated Pecorino Romano
¾ lbs. Low Moisture Mozzarella, cut into ¼” Cubes
2 tsp. Teaspoon Salt
1 ¼ tsp. Black Pepper
6 tbsp. Plain Bread Crumbs
4 tbsp. Butter, cut into tiny cubes.
Method
Preheat your oven to 375 degrees.
Coat a 15 x 10 pyrex glass (oven safe)pan with olive oil then sprinkle in the bread crumbs. Coat the sides and bottom of the pan with 3 tbsp. bread crumbs.
In a bowl combine the cooked rice, ricotta, grated Pecorino, mozzarella, salt and pepper.
Put the rice mixture in the pan. Sprinkle the bread crumbs over the top to create a crust.
Place the tiny pieces evenly over the top as well.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for another 15 minutes.