Basque Rice Cake

Ingredients

In this adaptation, the traditional Bolo de arroz is transformed into a savory rice cake by incorporating the Basque piperade. The piperade is a flavorful sauce made with tomatoes, bell peppers, onions, and spices, which adds a unique twist to the dish. The original sweet and buttery flavor of Bolo de arroz is replaced with the savory and smoky taste of the piperade, creating a completely different culinary experience. We alse have the original recipe for Bolo de arroz, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 red bell peppers, thinly sliced 2 red bell peppers, thinly sliced
• 2 green bell peppers, thinly sliced 2 green bell peppers, thinly sliced
• 4 tomatoes, diced 4 tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent.
3. 3.
   Add the bell peppers and cook until they start to soften.
4. 4.
   Stir in the tomatoes, garlic, paprika, dried thyme, salt, and pepper. Cook for another 5 minutes.
5. 5.
   In a separate saucepan, bring the vegetable broth to a boil. Add the Arborio rice and cook until al dente.
6. 6.
   Combine the cooked rice with the piperade mixture and mix well.
7. 7.
   Transfer the mixture to a greased baking dish and spread it evenly.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden and crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Bell peppers — For a smokier flavor, you can roast the bell peppers before slicing them.
• Paprika — Use a good quality paprika to enhance the flavor of the piperade.

Tips & Tricks

• For added richness, you can sprinkle grated Basque cheese on top of the rice cake before baking.
• Serve the Basque Rice Cake warm or at room temperature for the best flavor.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Basque Rice Cake as a main dish accompanied by a fresh green salad. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the Basque Rice Cake with fresh herbs, such as parsley or basil, to add a pop of color. Cut it into wedges and serve on a decorative platter for an appealing presentation.