Baked Rice (with Bechamel Sauce)
Ingredients: - 125 g long-grain rice - 100 g butter at room temperature (for the Bechamel sauce) - 50 g flour 000, freshly sifted (for the Bechamel sauce) - 500 ml milk (for the Bechamel sauce) - teaspoon of chopped parsley leaves (optional - for the Bechamel sauce) - white pepper (for the Bechamel sauce) - 2 eggs - 2 tablespoons lemon juice - finely ground sea salt - 30 g butter for greasing the dish - breadcrumbs for lining the dish
Rice is a versatile and tasty ingredient that can be used in numerous dishes. In this recipe, we will create a delicious rice with Bechamel sauce, a dish that can serve both as a side and as a main course. Start by boiling the rice in a pot with water and a little salt, following the instructions on the package. The rice should be cooked evenly so that the grains are tender and fluffy. Once cooked, drain the rice using a sieve and place it in a large bowl, ready to receive the delicious sauce that follows.
To prepare the Bechamel sauce, start by melting the butter in a pot over low heat, stirring continuously to avoid burning it. Once the butter is almost completely melted, gradually add the flour, stirring constantly to avoid lumps. It is essential that the flour does not change color, so be careful to mix it quickly. After the flour is well incorporated, gradually pour in the milk, continuing to stir with a wooden spoon until the mixture becomes smooth.
Season the mixture with salt and white pepper, adjusting the taste to your preference. When the sauce begins to boil, switch the wooden spoon for a whisk and continue stirring, keeping the heat low. During this time, the sauce will acquire a creamy consistency, similar to sour cream. When the sauce is ready, strain it through a sieve into another pot to achieve a fine texture. If desired, you can add a teaspoon of chopped parsley for an extra touch of flavor and freshness, stirring gently.
Next, separate the egg whites from the yolks of the two eggs. Whisk the egg whites until they become firm and fluffy. Meanwhile, mix the yolks with a little lemon juice, then add them to the Bechamel sauce that is on low heat. It is important to continuously stir with the whisk to prevent the eggs from curdling. After you have integrated the yolks into the sauce, add the beaten egg whites, gently folding them in to maintain the airiness of the mixture.
This delicate sauce will be added over the cooked rice, mixing gently to avoid crushing the rice grains. Prepare a heat-resistant dish by greasing it with butter and lining it with breadcrumbs to prevent sticking. Place the rice and sauce mixture in the dish, and on top, add a few pieces of butter and sprinkle breadcrumbs for a golden and crunchy crust.
Put the dish in the preheated oven, leaving it on low heat for 20 minutes. During this time, the dish will achieve a perfect texture, and the flavors will combine harmoniously. Once the time is up, remove the dish from the oven and let it cool slightly before serving. This rice with Bechamel sauce is an excellent side for various dishes or can be enjoyed as a main course, full of flavor and creaminess.
