Description
This Cheesy Bolognese Rice Bake is a comforting family favorite combining a flavorful bolognese sauce layered over seasoned rice and topped with a rich, creamy cheesy béchamel sauce. It offers all the deliciousness of classic lasagna with a unique twist, perfect for making ahead and easily adaptable to gluten-free diets.
Ingredients
Scale
Bolognese Sauce
- 1 tablespoon olive oil
- 1 lb ground beef (500g)
- 3 garlic cloves, crushed
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, finely diced or grated
- 1 teaspoon dried thyme
- 1 teaspoon chilli flakes (optional)
- 2 tablespoons tomato paste
- 1 can plum tomatoes (400g/14oz)
- ¼ cup red wine
- 1 teaspoon fish sauce (optional)
Rice Base
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 tablespoon melted butter
- 2 garlic cloves, crushed
- ½ cup grated parmesan
- 1 egg, whisked
Cheesy Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons plain flour (use gluten-free flour for gluten-free version)
- 1.5 cups whole milk
- 1 cup grated cheddar cheese
- Black pepper, to taste
- ½ teaspoon chilli flakes
Topping and Extras
- 1 tablespoon butter or olive oil (for greasing oven dish)
- ½ cup grated cheddar cheese (to scatter on top)
- 2 tablespoons fresh basil pesto (optional)
- Handful of fresh basil leaves (optional)
Instructions
- Prepare the Bolognese Sauce: Add 1 tablespoon olive oil to a large pot over medium heat. Add diced onion, carrot, celery, and 1 teaspoon salt. Cook, stirring for about 5 minutes until softened. Add crushed garlic and stir for 1 minute. Add ground beef and break it up with a wooden spoon, cooking until browned. Stir in tomato paste, plum tomatoes, red wine, dried thyme, chilli flakes, and fish sauce if using. Reduce heat to low and simmer for 20 minutes until thickened.
- Cook the Rice: While the bolognese simmers, place 1 cup rice, 1 teaspoon salt, and 2 cups cold water into a pot with a lid. Heat over medium until foaming bubbles appear, then reduce heat to low and cover. Cook for 12 minutes. Remove from heat and let rice steam with lid on for another 10 minutes. Allow rice to cool slightly before mixing with additional ingredients.
- Make the Cheesy Béchamel Sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Add 2 tablespoons flour and whisk to form a paste (roux). Cook for 2 minutes to remove raw flour taste. Gradually whisk in milk, continuing until sauce thickens. Remove from heat, then stir in 1 cup grated cheddar cheese, black pepper, and chilli flakes. Adjust salt to taste.
- Prepare the Rice Mixture: Once rice has cooled, mix in 1 tablespoon melted butter, crushed garlic, ½ cup grated parmesan, and the whisked egg. Stir well to coat every grain evenly, ensuring the rice is not hot to avoid scrambling the egg.
- Assemble the Bake: Preheat oven to 180C (360F) fan and grease an oven-proof baking dish with butter or olive oil. Press the rice mixture evenly onto the base of the dish using the back of a spatula. Spoon the bolognese sauce over the rice layer, pressing it evenly and into the edges. Pour the cheesy béchamel sauce on top and smooth it with the back of a spoon. Sprinkle ½ cup grated cheddar cheese over the top.
- Bake: Bake in preheated oven for 30 minutes until the top is deeply golden brown and the sauce is bubbling at the edges.
- Serve: Remove from the oven and allow to cool for 10 minutes. Dollop fresh basil pesto and scatter fresh basil leaves on top if desired. Slice and serve while the cheese is molten and gooey.
Notes
- This bake is a family favorite with the comforting flavors of lasagna but with a unique twist using rice instead of pasta.
- Easy to make ahead and reheat for busy weeknights.
- Use gluten-free flour to make this dish gluten-free.
- Ensure rice is cooled properly before mixing with egg to prevent scrambling.
- Adjust chilli flakes or omit for a milder flavor suitable for children.
- Fresh basil pesto and leaves add a fragrant fresh flavor and can be omitted if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
