Description
This Cheesy Bolognese Rice Bake combines the hearty flavors of classic bolognese with a creamy, cheesy béchamel sauce layered over seasoned rice. It's a comforting, family-friendly dish that offers a delicious twist on traditional lasagna, perfect for baking ahead and ideal for those seeking a gluten-free option.
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 Layer
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 egg
- 2 garlic cloves, crushed
- 1 tablespoon butter
- ½ cup grated parmesan cheese
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
- ½ cup grated cheddar cheese (to scatter on top)
- Black pepper, to taste
- ½ teaspoon chilli flakes
Additional
- 1 tablespoon butter or olive oil (for greasing oven dish)
- 2 tablespoons fresh basil pesto
- Handful of fresh basil leaves
Instructions
- Prepare the Bolognese Sauce: Heat 1 tablespoon olive oil in 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, 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 rice, 1 teaspoon salt, and 2 cups cold water into a pot with a lid. Heat over medium until foamy bubbles appear, then reduce heat to very low, cover with a lid, and cook for 12 minutes. Remove from heat and let sit, covered, for another 10 minutes to steam. Cool slightly before proceeding.
- Make the Béchamel Sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Add 2 tablespoons flour and whisk into a thick paste. Cook for 2 minutes to remove raw flour taste. Gradually whisk in milk and continue stirring as the sauce thickens. Remove from heat, stir in 1 cup grated cheddar, black pepper, and chilli flakes. Adjust salt to taste.
- Prepare the Rice Mixture: Once rice is slightly cooled, stir in 1 tablespoon melted butter, crushed garlic, ½ cup grated parmesan, and whisked egg until all rice grains are well coated. Make sure rice is not hot to avoid scrambling the egg.
- Assemble the Bake: Preheat oven to 180°C (360°F) fan. Grease oven-proof dish with butter or olive oil. Press the rice mixture evenly into the base of the dish using the back of a spatula. Spoon the bolognese sauce evenly over the rice, pressing to fill edges. Pour the béchamel sauce on top and smooth with the back of a spoon. Scatter remaining ½ cup grated cheddar cheese over the top.
- Bake: Place the assembled dish into the oven and bake for 30 minutes until the top is deeply golden and bubbly around the edges.
- Serve: Let the bake cool for 10 minutes before topping with dollops of fresh basil pesto and fresh basil leaves. Slice and serve while the cheese topping is gooey and molten.
Notes
- This dish is a great family favorite with the flavor of classic lasagna but a simpler twist using rice.
- For a gluten-free version, use gluten-free plain flour for the béchamel sauce.
- Be careful not to add the egg to hot rice to prevent scrambling.
- You can double the recipe for a larger baking dish, but expect a thinner layer of bolognese.
- Allow the bake to cool slightly before serving to let it set and prevent burning.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 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: 90 mg
