Rice Cake

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This recipe is a long-time family favorite, descending (lovingly modified) from my father’s maternal grandmother (Rosa Domenica Olcese Crocco, née Bernini). We call it “rice cake,” but it is a rice-and-cheese frittata. I have fond memories of family gatherings at her ranch (a big almond and walnut orchard on Sellers Ave in Brentwood, CA) that involved diving into a huge spread, lying on the living room floor groaning in pain from overstuffing, and then going back in for more.

Prep takes about 45 minutes, and cooking time is an hour, plus ten minutes or so. For equipment, you’ll need two 9×13 glass pans (for baking) and a big ol’ turkey roasting pan (for mixing).

Ingredients

This is for making the rice:

You don’t need to get fancy here. You can just use regular ol’ rice. That said, some do prefer arborio.

I occasionally get impatient with this step and use dried parsley.

It’s better to use fresh garlic, but I cut corners; naturally, the amount should be to your taste.

This is for making the cheese stuff:

Dry Monterey Jack is more traditional if you can get it. (Rosa used to make her own.) A quarter of a wheel is more than enough (even after cutting off the rind), with several ounces let over for snacking. The flavor will be milder than with parmesan, so for the Italian blend (below), you might want to use stronger cheeses, like mostly asiago.

Directions

[Watermelon Pickles]

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