Creamy Rice and Parmesan Spoon Bake – a delicious recipe with cold cooked rice, cream, water, salt, butter, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Set oven to 350 degrees.
2
Set oven rack to second-lowest position.
3
Butter a 9-inch deep-dish pie plate.
4
In a heavy saucepan simmer rice and half and half cream or milk with salt over low heat for about 20 minutes, stirring frequently until very thick (this should take about 20 minutes).
5
Remove from heat and stir in butter, then 5 egg yolks and the Parmesan cheese; mix well to combine.
6
Transfer to a large bowl and cool to room temperature.
7
Stir in green onion and pepper after cooled.
8
In a bowl, beat 5 egg whites with a pinch of salt with an electic mixer on high speed until soft peaks form.
9
Fold egg whites into the cooled rice mixture.
10
Pour into the prepared pie plate.
11
Bake for about 20-25 minutes, or until set and golden brown.
1047
kcal
Calories
76
g
Fat
44
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup cold cooked rice, 1 ½ cups half-and-half cream or 1 ½ cups full-fat milk, ¾ cup water, salt and pepper, and more.
Yes, Creamy Rice and Parmesan Spoon Bake falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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