Best Kittencals Creamy Parmesan Oven Baked Rice Recipes

KITTENCAL'S SPINACH PARMESAN RICE BAKE

Kittencal's Spinach Parmesan Rice Bake image

This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)
2 cups cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)
1/3 cup melted butter
2 cups shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled)
3/4 cup grated parmesan cheese (or to taste)
1/3 cup chopped onions or 2 large green onions, chopped
1 -2 garlic clove, minced (or 1/2-1 teaspoon garlic powder)
3 large eggs, beaten
3/4 cup milk or 3/4 cup half-and-half cream
1/8 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste or can use white salt)
1/4 cup grated parmesan cheese, for topping
grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

Steps:

Set oven to 350°F.
Generously grease a 11 x 7-inch baking dish.
In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
Season with salt, pepper and cayenne to taste.
Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
Top with mozzarella cheese the last 5 minutes of baking (if using).
Note: for a more fluffier texture casserole, 4 eggs may be used.

CREAMY BAKED RICE

Creamy Baked Rice image

Comfort Food. Serve with a dollop of cream. Based on metric 250ml cup. White rice is usually used and more recently I have been using Doongara rice (low GI).

Provided by ImPat

Categories Dessert

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons raw rice
1 1/2 pints milk (950ml)
2 tablespoons sugar
1/2 ounce butter
nutmeg

Steps:

Preheat oven to 170 degree celsius.
Grease casserole dish.
Mix rice, sugar and milk together and place in the casserole dish.
Dot with butter and sprinkle on the nutmeg.
Bake in the oven for 2 hours, stirring occasionally.

Nutrition Facts : Calories 119, Fat 6.4, SaturatedFat 4, Cholesterol 22.2, Sodium 76.8, Carbohydrate 11.6, Fiber 0.1, Sugar 4.2, Protein 4.2

KITTENCAL'S CREAMY PARMESAN RISOTTO

Kittencal's Creamy Parmesan Risotto image

I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture --- keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy --- make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this.

Provided by Kittencalrecipezazz

Categories Short Grain Rice

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

5 cups hot good-quality chicken broth
1/4 cup butter (no substitutes)
1 large onion, finely chopped
1 -2 tablespoon chopped fresh garlic
1 1/2 cups arborio rice
3 tablespoons butter
1 1/4 cups grated parmesan cheese (can use less)
2 -3 tablespoons finely chopped fresh parsley
salt and black pepper

Steps:

Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
Add in garlic and stir for about 2 minutes.
Increase heat slightly and add in the rice; stir for 1 minute.
Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
Add in another 1 cup broth, and stir until absorbed.
Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
Season with salt and pepper.
Transfer to a bowl and sprinkle with chopped parsley.

Nutrition Facts : Calories 865.5, Fat 41.7, SaturatedFat 25, Cholesterol 107.9, Sodium 2122.9, Carbohydrate 88.2, Fiber 3.8, Sugar 3.8, Protein 31.8

KITTENCAL'S OVEN-BAKED BROWN RICE

Kittencal's Oven-Baked Brown Rice image

If you love brown rice then try this recipe, the rice bakes out perfect all the time! if you are using a highly-salted broth then you may want to reduce the salt slightly, for extra heat add in some cayenne pepper --- I also like to add in a few small bay leaves for added flavor ---- the recipe may be reduced to half, for vegetarian use vegetable broth or water and olive oil in place of butter --- this may also be made without the onion and garlic, see note on bottom.

Provided by Kittencalrecipezazz

Categories Brown Rice

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter or 3 tablespoons olive oil
3 cups long grain brown rice
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
5 cups low sodium chicken broth (heat until very hot) or 5 cups water (heat until very hot)
1 1/2 teaspoons seasoning salt (or use white salt)

Steps:

Set oven to 375 degrees F.
Set oven to second-lowest rack (or middle rack).
Grease a Dutch oven (use one that has a tight-fitting lid).
Heat 3 tablespoons butter in the Dutch oven over medium heat; add in brown rice, onion, garlic and coarse black pepper and cook stirring constantly for about 3 minutes.
Add in broth and seasoned salt; bring just to a boil stirring with a spoon; remove from heat then carefully transfer to prepared casserole dish.
Cover with a lid or foil.
Bake for about 1 hour or until rice is tender.
Fluff with a fork.
**NOTE** to make omitting the onion and garlic; place the rice in a casserole dish with the salt.
On top of the stove heat the broth or water with butter or oil until very hot, then pour over the rice; mix with a spoon.
Cover with foil or a lid and bake for about 1 hour or until desired texture.