Canelé di Riso

Canelé di Riso is a delightful Italian baked dish made from creamy rice, perfect for those seeking a gluten-free option. Its crispy edges and soft, rich interior make it a comforting and satisfying meal.

Ingredients

• Arborio rice - 100 grams
• Milk - 250 milliliters
• Eggs - 2 large
• Parmesan cheese, grated - 50 grams
• Butter - 30 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutmeg, grated - 1/4 teaspoon
• Fresh parsley, chopped - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. In a saucepan, combine the Arborio rice and milk; bring to a gentle boil over medium heat, stirring occasionally. Cook until the rice is al dente and has absorbed most of the milk (about 15 minutes).
3. Remove the saucepan from heat and let the rice cool slightly. Stir in the butter, grated Parmesan cheese, salt, black pepper, and nutmeg until well combined.
4. In a separate bowl, beat the eggs until frothy. Gradually mix the eggs into the rice mixture until fully incorporated.
5. Grease two ramekins with butter and evenly distribute the rice mixture between them, filling them to the top.
6. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins (bain-marie).
7. Bake in the preheated oven for about 30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven, let cool for a few minutes, then carefully invert the ramekins onto plates to serve. Garnish with fresh parsley before enjoying.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 220 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains protein from eggs and cheese, supporting muscle health.

Tags