Rice Timbale

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Rice Timbale
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it es br de fr
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 45 min
  • Cook time: 40 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Rice timbale is this dish that folks in Southern Italy just love. I mean, it’s really rich and makes everything feel so welcoming. Locals call it "timballo di riso," and honestly, it’s all about good vibes. Picture fluffy rice wrapping around smooth tomato sauce with a center of gooey scamorza cheese—really, it’s something else. Cut into it, and the melted cheese—super super melty—spills out, turning every bite into a creamy comfort. And that golden crust? It’s got this crunchy perfection that makes it stand out among other baked rice dishes. Plus, in places like Campania and Sicily, you’ll often find it at special events—like a Sunday family feast or a chill hangout with friends.

So here's the thing: what makes this rice casserole so awesome is how you can tweak it. Like, depending on what’s in the pantry, you can add tiny meatballs, peas, or diced ham, or maybe just some seasonal veggies. No matter the mix, it ends up a hearty delight that brings everyone together. It’s pretty much about the soft rice and tender cheese melding into something really really satisfying.

Serving a rice timbale with cheese? For sure, it gets smiles. Plus, it’s perfect for casual buffets since you can slice it up like a pie. In the world of Italian comfort food, this baked rice dish is a favorite. Why? It’s got those cozy vibes, flexible flavors, and, honestly, it encourages folks to hang out and enjoy each other's company longer. Which is great. Really great.

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INGREDIENTS

Carnaroli rice 1 ½ cup (300 g)
Tomato purée 1 ¼ cup (300 g)
Smoked scamorza cheese 7 oz (200 g)
Frozen peas 0.67 cup (160 g)
Eggs 1
Egg whites 1
Fine salt to taste
Oregano to taste
Black pepper to taste
Parmigiano Reggiano PDO cheese 2 oz (60 g)
Oregano to taste
For the Gratin
Butter to taste
Breadcrumbs to taste
Preparation

How to prepare Rice Timbale

To prepare the rice timbale, first boil the frozen peas in plenty of salted water for a few minutes 1, they should remain al dente as they will continue cooking in the oven. Then drain them 2 and transfer them into a bowl to cool down. In the same cooking water of the peas, cook the rice al dente 3.

Meanwhile, slice the scamorza cheese 4 and in a bowl, season the tomato sauce with salt 5, oregano 6, and pepper.

Mix 7. When the rice is ready, drain it into a bowl, let it cool, and then add the tomato sauce 8. Add the egg and egg white 9.

40g of grated cheese, taken from the total amount 10, and the peas 11. Then mix the mixture with a spoon to combine all the ingredients 12.

Butter a baking dish measuring approximately 10.5x6.5 inches and evenly sprinkle it with breadcrumbs 13, making sure to remove the excess. Then place a layer of seasoned rice at the bottom of the dish 14, pressing it with the back of a spoon. Add slices of smoked scamorza cheese 15.

Then add another layer of rice 16, more slices of scamorza cheese, and a final layer of rice. Sprinkle the remaining grated cheese on the surface 17 and more breadcrumbs 18.

Finally, bake in a preheated static oven at 356°F with static function for 25 minutes plus another 5 minutes with the grill function 19, until the surface is golden and a crust has formed 20. The rice timbale is ready to be served 21.

Storage

The rice timbale can be stored in the fridge for 2-3 days.

Freezing is not recommended.

Tip

You can vary the filling by replacing the peas with other vegetables such as zucchini or eggplant. As an alternative to scamorza, you can use another cheese like caciocavallo or fontina.

For the translation of some texts, artificial intelligence tools may have been used.
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