Rice pudding with Bechamel sauce

Rice Pudding with Bechamel Sauce

A recipe that blends tradition with innovation, rice pudding with Bechamel sauce is the result of a creative day in the kitchen. This versatile dish, which can be served warm or cold, is perfect for a family meal or to impress guests. Cooking is an art, and every time we venture to combine ingredients, we are on the verge of creating something unique.

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total: 70-75 minutes
Number of servings: 6

Ingredients

- 1 cup of white rice (long or jasmine)
- 1 cup of red rice (or black)
- 1 kg of cremini or white mushrooms, sliced thin
- 200 g of Prague ham (or similar)
- 1 large can of spinach (baby)
- Approximately 20 slices of sun-dried tomatoes
- 4 eggs
- 180 g of butter
- Olive oil
- 1.5-2 tablespoons of flour
- 1 large white onion (or 2 medium)
- 100 g of telemea cheese or similar
- 4 cloves of garlic
- 1 teaspoon of nutmeg
- A pinch of ground cloves
- Traditional Moroccan spices (or other preferred spices)
- Salt and pepper to taste

Preparation

1. Cooking the rice

Start by placing the white and red rice in separate pots. Add a little salt and a tablespoon of oil to each pot. Boil the rice for 10-15 minutes until it is cooked 60-80%. It should remain slightly firm, so do not leave it on the heat too long.

2. Preparing the mushroom mixture

In a large skillet (preferably a wok with a lid), add 100 g of butter, the chopped onion, and 2 cloves of garlic. Sauté them on low heat for 3-4 minutes until the onion becomes translucent.

Then, add the sliced mushrooms to the onion mixture, stirring well. The mushrooms will start to release water, so cover the skillet and let them cook, stirring occasionally.

After 5-7 minutes, add the diced ham and your preferred spices (pepper, salt, and Moroccan spices). Transfer the mushroom mixture to a bowl and let it cool.

3. Cooking the spinach

In the same skillet, add a tablespoon of oil and the remaining 2 cloves of garlic, chopped. Then add the spinach and sun-dried tomatoes. Cover the skillet and stir twice, cooking for 5 minutes. After the spinach has cooked, drain the excess water and let it cool.

4. Assembling the pudding

Prepare a ceramic dish, grease it with oil, and add an even layer of red rice.

Over the red rice, spread the spinach mixture evenly. Then, add a layer of white rice, ensuring it is distributed evenly.

5. Preparing the Bechamel sauce

In a bowl, beat the 4 eggs with 100 g of milk. You can add a small amount of spices to enhance the flavor.

In a saucepan, melt 80 g of butter, add the flour, and stir constantly for 4-5 minutes over low heat until the mixture becomes golden.

Remove from heat and gradually add the milk and egg mixture, stirring continuously to avoid lumps. The sauce should have a consistency similar to pancake batter.

6. Baking the pudding

Remove the dish from the oven and pour the Bechamel sauce evenly over the entire mixture. Sprinkle a little pepper and your preferred Moroccan spices.

Place the dish in the preheated oven at 200°C (395°F) and let it bake for 25-30 minutes. The pudding is ready when the sauce becomes golden and forms an appetizing crust.

Chef's tip

For added flavor, you can add fresh herbs like basil or parsley at the end, before serving. Rice pudding with Bechamel sauce pairs wonderfully with a fresh green salad or even as a cold appetizer.

Variations and customizations

This recipe is very versatile! You can experiment with different types of rice (e.g., basmati or arborio), replace the ham with tofu for a vegetarian option, or add other vegetables of your choice.

Frequently asked questions

- Can I use brown rice?
Yes, but the cooking time will be longer, so make sure to adjust the boiling time.

- How can I make the Bechamel sauce creamier?
Add more milk and stir continuously to achieve a smooth texture.

- Is this recipe suitable for vegans?
You can adapt the recipe by eliminating the eggs and dairy, using almond milk and an egg substitute instead.

Nutritional benefits

This rice pudding is rich in protein due to the eggs and cheese, providing complex carbohydrates from the rice and fiber from the vegetables. Spinach and mushrooms add essential vitamins and minerals.

Estimated calories per serving: 350-400 kcal, depending on the ingredients used.

Personal note

This recipe is one of my favorites, not only for its delicious taste but also for its versatility. Whether I prepare it for family or friends, it is always received with enthusiasm. So, feel free to put your personal touch on this rice pudding with Bechamel sauce and enjoy every bite! Cooking is about experimenting and creating unforgettable moments around the table. Enjoy!

 Ingredients: For 6 servings: - white rice (long grain or jasmine) 1 cup - red rice (preferably) or black 1 cup - sliced cremini or white mushrooms 1 kg - Prague ham or similar, 200 g - spinach (baby) 1 large can - about 20 slices of sun-dried tomatoes - 4 eggs, 180 g butter, olive oil, 1.5-2 tablespoons flour - 1 large white onion or two medium - telemea cheese or similar 100 g - 4 cloves of garlic - 1 teaspoon nutmeg - a pinch of ground cloves - traditional Moroccan spice - salt and other preferred spices (if not the Moroccan one)