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18 December 2012,21:36 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • To boil the rice, place it in a saucepan with twice its volume of cold water with salt.
  • Set the pan over medium heat, stir once and bring the water to the boil over the pan; reduce the heat and leave to simmer for 20 minutes, without lifting the lid or stirring.
  • When the cooking time is up, re-move the lid; almost all the water will have gone and the rice will be tender.
  • Either tips the rice into a colander to drain then rinse well with boiling water, or turn off the heat and leave the lid on the pan for 5 minutes.
  • Transfer into a serving dish and fluff the rice with a fork to separate and prevent them sticking.
  • Dice the solid cheeses and the meat, and mix the cubes together.
  • Heat the oven to 200° C/400° F/ gas 6.
  • Place one-third of the rice in an ovenproof dish. Sprinkle with half of the diced meat and cheese mixture.
  • Dot with butter and sprinkle with one-third of the grated Parmesan.
  • Make another layer in the same way with one-third of the rice and the remaining meat and cheese. Dot with butter and one-third of the Parmesan.
  • Add the top layer of rice. Sprinkle with remaining Parmesan and dot with remaining butter.
  • Place the dish in a dish of hot water in the centre of the oven and cook for 30- 35 minutes until the top is golden.


  • 200 grams Italian rice
  • 1 teaspoon salt
  • 50 grams cooked ham or tongue
  • 25 grams Provolone cheese
  • 25 grams Bel Paese cheese
  • 50 grams Gruyere cheese
  • 50 grams butter
  • 50 grams grated Parmesan cheese

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