Baked Risotto – Savoury Rice Pudding

Did I ever tell you how much I adore rice ?  That is, both sweet and savoury dishes.  Rice pudding’s texture is so creamy, divine, sublime and more-ish, and baked rice Maltese style is one of the most delicious traditional dishes in their cuisine in my opinion.

So, the influence of British rice pudding and Maltese baked rice (known as Ross-il-Forn) got engaged and were to be married under the hands of moi.  The result – couldn’t be better suited, seriously addictive, and what’s more, healthy too !  You’ll love it.

TIP :
Serve with your favourite green herb salad and a dressing with a little mustard.

Serves 4 good portions

INGREDIENTS
1½  cups short grain brown rice
2 Tbsp extra virgin olive oil
2 cups zucchini (courgettes), chopped into small squares
2-3 cups mushrooms of your choice (white or cremona work best), chopped 2 cups fresh pumpkin, chopped into squares
2-3 Tbsp tomato puree
½ tsp garlic granules, or similar
½ cup sweetcorn (optional)
sea salt and pepper to taste

CHEESE SAUCE INGREDIENTS
2 cups grated vegan cheese
2 cups water
1 Tbsp nutritional yeast
salt to taste
½ cup raw cashews, rinsed in water

METHOD FOR THE CHEESE SAUCE

Place the above cheese sauce ingredients in a liquidizer, and liquidize until smooth. Then set aside.

METHOD FOR THE RICE & SAUCE

Soak the rice for a few hours, rinse the water, and then boil for half an hour or until ready, and left very slightly al dente.  Then drain, rinse in cold water, and set aside while you make the sauce.

Heat up the olive oil in a wok, – yes, you heard right, a wok – and sauté the courgettes, until they turn a little translucent and soft.

Then add the pumpkin, and stir for 5-10 minutes until it begins to soften.

Next, add the mushrooms, stir again, and allow the mushrooms to cook really well – they will release much of their juices, do not despair – and at this point stir in the tomato puree, and allow the juices to evaporate, but not dry up – this will take some minutes.

Now add the remaining ingredients, and once they are cooked, carefully spoon in the cooked rice, mixing it gently but thoroughly, in your wok.

Pre-heat your oven to 200°C/395°F, and prepare a greased ovenproof dish around 9-10 inches in diameter.

Pour the cheese sauce in with the rice, it will all appear very moist – and then spoon the rice mixture in to your oven dish (I used a ladle to do so), evenly flatten the top with the back of the ladle, and place in your preheated oven for 45 minutes, or until it’s totally golden on top.  Allow a few minutes before serving.

Enjoy !

 
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4 Comments

  1. Where are the cheeze sauce instructions? I’m in the middle…

     
  2. Kerry Hi. Worry not, the method is just a line that we missed pasting in. Here it is for you : Method for the cheese sauce :

    Place the above cheese sauce ingredients in a liquidiser and liquidise until you have a rich cream cheese sauce, then set aside.

    Let me know how it goes and hope you enjoy it !

     
  3. I think it’s also 400 degrees F . You can delete my comments later. I think this recipe needs a little correction. Still love you to pieces!

     
  4. Hi Kerry, the admin made an error, apologies for that, it’s been corrected. It’s 392 degrees, rounded to 395 degrees F. Still, hope you enjoy it !

     

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