I decided to make this for a work luncheon but because I didn’t have a 24cm springform pan (mine was 22cm) I had enough left over to make an individual one for myself for dinner that night. I used a 10cm springform pan and kept an eye on it until the cheese melted and started to brown then I took it out (apologies for not timing it but I was hungry and focussed on getting it in my belly!).
You may be thinking…. have we travelled back in time? It’s 2019 but this post is dated 2013! No you see I wrote this back in May 13; I just never got around to publishing it on my blog – my bad.
I liked the idea of this recipe because it looked like a savoury cake (and who doesn’t like cake), is crowned with melted cheese and if you wanted, you could hide pureed vegetables in the sausage filling and the kids would never know. Sneeky, I know, but necessary sometimes.
Below top is the styled photo that accompanied the recipe; below bottom is the edible, non-styled, slightly sad but confident photo of my individual layered rice bake. You might call it rustic photography but I call it ‘domestic art’.
Note: I served mine with a garden salad and a spicy beetroot dressing I bough at the fresh food markets.
A lot of effort went into putting this dish together but in truth it wasn’t difficult just a little bit fiddly. It tasted amazing with its cheesey, crispy outer rice layer protecting the tomato bite of the pork and fennel sausage stuffing. Yum-mo. Everyone at work enjoyed it and a few even asked for the recipe but what was most important was that Cass, the luncheon guest of honour, enjoyed the celebration commemorating her first year in the job.
Layered Rice Bake by Fast Eddie
- 1 tbsp unsalted butter, for greasing
- 1/2 cup dried breadcrumbs, for dusting
- 2 cups medium-grain rice
- 3 cups water
- 2 tsp fine salt
- 4 eggs, lightly beaten
- 150g parmesan, finely grated
- 1 bunch flat leaf parsley, finely chopped
- 2 tbsp extra virgin olive oil
- 1 large brown onion, diced
- 4 cloves garlic, finely chopped
- 650g pork and fennel sausages, skin removed
- 1/4 cup tomato paste
- sea-salt flakes and freshly ground black pepper, to season
- 1 cup chicken stock
- Shredded red cabbage, radish and watercress salad, to serve
- Preheat oven to 180 degrees celcius. Grease a 24cm springform pan with butter and dust with dried breadcrumbs.
- Wash rice until water runs clear. Put in a large saucepan with water and fine salt, then stir to combine. Bring to the boil over a high heat, then reduce heat to medium. Once craters form, cover with a lid, take off heat and set aside for 20 minutes (rice will continue to cook). Stir eggs, 80g of the parmesan and parsley into the rice and set aside.
- Meanwhile, heat oil in a large saucepan over a medium-low heat. Add onion and cook for 5 minutes or until softened. Add garlic and cook for 2 minutes. Add sausage, using a wooden spoon to break up the meat. Cook for 2-3 minutes or until browned.
- Stir in tomato paste and cook for 1 minute or until mixture starts to stick. Stir in 50g of the parmesan and season with sea-salt flakes and pepper.
- Pour in stick and bring to a simmer. Reduce heat to low and cook until completely dry. Press 2/3 of the rice mixture onto the base and sides of the prepared tin. Fill with sausage mixture and top with remaining rice mixture, pressing firmly to seal.
- Sprinkle over remaining parmesan, Bake for 40-45 minutes or until golden. Serve with shredded red cabbage, radish and watercress salad.
Complexity rating: Sweet as!
Taste rating: Delightful.