Description
This Cheesy Bolognese Rice Bake is a comforting and family-friendly recipe that combines seasoned rice with rich beef bolognese, topped with creamy, cheesy béchamel sauce and baked to golden perfection. It’s similar to a lasagna but uses rice instead of pasta for a delicious twist, perfect for make-ahead meals 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 / 14 oz)
- 1/4 cup red wine
- 1 teaspoon fish sauce (optional)
Rice Base
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 tablespoon butter
- 2 garlic cloves, crushed
- 1/2 cup grated parmesan cheese
- 1 egg, whisked
Béchamel Cheese 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
- 1/2 cup grated cheddar cheese (for topping)
- Black pepper, to taste
- 1/2 teaspoon chilli flakes
Other
- 1 tablespoon butter or olive oil (for greasing oven dish)
- 2 tablespoons fresh basil pesto (optional)
- Handful fresh basil leaves (optional)
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 for about 5 minutes, stirring occasionally, until softened. Add crushed garlic and cook for another minute. Add ground beef and break up with a wooden spoon, cooking 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: While the sauce simmers, place 1 cup rice, 1 teaspoon salt, and 2 cups cold water in a pot with a lid. Bring to a boil over medium heat. When foam bubbles appear, reduce heat to low, cover, and cook for 12 minutes. Remove from heat but keep covered for an additional 10 minutes to steam. Let rice cool slightly before proceeding.
- Make the Béchamel Sauce: In a saucepan, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons flour and cook for 2 minutes, whisking constantly to form a roux. Gradually add milk while whisking continuously until sauce thickens. Remove from heat and stir in 1 cup grated cheddar cheese, black pepper, and chilli flakes. Adjust seasoning with salt if necessary.
- Prepare the Rice Mixture: Once rice has cooled, mix in 1 tablespoon melted butter, crushed garlic, 1/2 cup grated parmesan cheese, and whisked egg until everything is well combined and the rice grains are coated. Be sure rice is not steaming hot to prevent scrambling the egg.
- Assemble the Bake: Preheat oven to 180C (360F) fan. Grease an oven-proof dish with butter or olive oil. Spread the rice mixture evenly over the base of the dish, pressing down to flatten. Spoon the bolognese sauce over the rice, spreading it evenly and pressing it into the edges. Pour the béchamel sauce on top, smoothing it out with the back of a spoon. Sprinkle the remaining 1/2 cup grated cheddar cheese evenly over the béchamel.
- Bake: Place the dish in the oven and bake for 30 minutes until the top is golden brown and bubbling.
- Serve: Let the bake cool for 10 minutes before adding dollops of fresh basil pesto and scattering fresh basil leaves on top if using. Slice and serve warm to enjoy the gooey, cheesy layers.
Notes
- This dish is ideal for making ahead and reheats well.
- For a gluten-free version, substitute plain flour with gluten-free flour in the béchamel.
- Adjust chilli flakes according to your tolerance for heat or omit for a milder flavor.
- The fish sauce is optional but adds a subtle umami depth to the bolognese.
- Ensure rice has cooled before mixing with egg to prevent scrambling.
- If you don’t have an oven-proof dish of specified size, double the ingredients for a larger dish to avoid a too-thin layer.
- Using fresh basil pesto and leaves adds a fresh herbal brightness to the rich dish.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 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
