Description
This Cheesy Bolognese Rice Bake is a comforting family favorite that combines seasoned rice with rich, hearty bolognese sauce, all topped with a creamy, cheesy béchamel. It's reminiscent of classic lasagna but with a unique rice base, making it perfect for a satisfying main course. This recipe is easy to prepare, can be made ahead, and easily adapted to be gluten-free.
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)
- 1 teaspoon salt
Rice Mixture
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 tablespoon butter, melted
- 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 if needed)
- 1.5 cups whole milk
- 1 cup grated cheddar cheese
- Black pepper, to taste
- ½ teaspoon chilli flakes
Additional Ingredients
- 1 tablespoon butter or olive oil (for greasing the 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: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and 1 teaspoon of salt. Cook for about 5 minutes until vegetables soften. Add crushed garlic and stir for 1 minute. Add ground beef, breaking it up with a wooden spoon, and cook until browned. Stir in tomato paste, canned 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: Place 1 cup of rice and 1 teaspoon of salt in a pot with 2 cups of cold water. Bring to a boil over medium heat. Once boiling and foam appears, reduce heat to low, cover with a lid, and cook for 12 minutes. Remove from heat and let it steam, still covered, for 10 minutes. Allow rice to cool slightly.
- Make the Cheesy Béchamel Sauce: In a saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of plain flour to form a roux and cook for 2 minutes, stirring constantly. Gradually pour in 1.5 cups of whole milk while whisking to avoid lumps. Continue whisking as the sauce thickens. Remove from heat and stir in 1 cup grated cheddar cheese, black pepper, and ½ teaspoon chilli flakes. Adjust salt if needed.
- Prepare the Rice Mixture: Once rice has cooled, combine it with 1 tablespoon melted butter, crushed garlic, grated parmesan, and whisked egg. Mix thoroughly to coat all grains evenly. Be sure the rice is not steaming hot to prevent the egg from scrambling.
- Assemble the Bake: Preheat oven to 180°C (360°F) fan. Grease an oven-proof baking dish with butter or olive oil. Spread the rice mixture evenly on the bottom and press it down firmly. Spoon the bolognese sauce over the rice layer and press it evenly to the edges. Pour the cheesy béchamel sauce on top, smoothing it out with the back of a spoon. Sprinkle the remaining ½ cup grated cheddar cheese on top.
- Bake: Place the dish in the oven and bake for 30 minutes until the top is golden brown and the sauce is bubbling around the edges. Carefully remove from the oven.
- Finish and Serve: Let the bake cool for 10 minutes. Top with dollops of fresh basil pesto and scatter fresh basil leaves if desired. Slice and serve warm while the cheese is gooey and molten.
Notes
- This recipe is easily made gluten-free by using gluten-free plain flour for the béchamel sauce.
- Make sure the rice is cooled before adding egg to prevent scrambling.
- You can substitute red wine with extra broth or omit fish sauce if preferred.
- The optional chilli flakes add a subtle heat; omit if you prefer a milder flavor.
- This bake is great for making ahead; refrigerate and reheat before serving.
- Use a suitable sized oven-proof dish for even layers; double ingredients for larger dishes.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
