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Can I Make mini-Sartu di Riso?




I was watching this Tasty YouTube video, "Epic Foods". All of them looked pretty tasty, but I decided I wanted to try to make a mini-version of the Sartu di Riso they show in the video.


Sartu di Riso is an Italian dish which looks like a cake (they made it in a Bundt pan), but it is a savory dish.


It is made of rice, has a surprise filling of tomato and fresh mozzarella with a breadcrumb crust on the outside. It can have lots of different fillings. Anyways, in the video, it's pretty cool. They flip the Bundt pan and it comes out like a nice cake and when you cut it into it, you see the melt-y mozzarella.


I thought I could use a muffin pan to make a mini-version. I guess essentially I was making risotto cakes or a version of arancini (Italian breaded stuffed rice balls).


The ingredients they used were:

- Arborio rice (4 cups) cooked in chicken stock

- 2 Eggs

- Shredded Parmesan (1 cup)

- Bread crumbs

- Tomato sauce (homemade!)

- Fresh mozzarella

- Butter (to coat the pan)


I couldn't find Arborio rice at the store. I used Sushi rice (this is real fusion food! Haha. :) ) because it seemed to be a similar type of rice to risotto. I also didn't have enough shredded Parmesan around, so I used bread crumbs.


What I used:

- Sushi rice (1 1/2 cups of cooked rice; I only ended up using about 1 cup for 4 cakes)

cooked in chicken stock

- 1 egg

- 1/3 cup of bread crumbs (I didn't have enough parmesan around.)

- Tomato sauce (from a jar :) )

- Fresh mozzarella (my little Bel Gioso snack size ones)

- Butter (to coat the pan)



In the video, the basic steps are:

- Make homemade marinara sauce and make arborio rice in chicken stock.

- Hand-mix the rice, eggs and parmesan together.

- Coat the Bundt pan with butter, then add bread crumbs (to form coating).

- Shake out the excess bread crumbs.

- Add a layer of rice mixture to the pan.

- Add in mozzarella and tomato sauce.

- Add in more rice until you reach the top of the pan.

- Add bread crumbs on top.

- Bake in the oven.



Tuesday, November 5, 2019, Attempt #1:


I wrote what I did in Steps / Instructions format at the end.


I actually had chicken stock around because I made Rotisserie Chicken soup yesterday (in the Rotisserie chicken post gallery), so I just took some stock from there.


https://www.wearegoodatthis.com/post/rotisserie-chicken-cheap-versatile


I made the rice according to the package. After I made it, I actually put it to cool in the fridge for a few minutes because I was going to add an egg to it and I didn't want the egg to scramble.


I pre-heat the oven to 400 degrees. I coated the muffin pan with butter and added bread crumbs. Perhaps, you could use cooking spray instead, but it is such a small amount of butter and I wanted to give my little cakes the best chance of coming out when I flipped the pan.


I shook around the pan over the sink to get bread crumbs on the sides of the little muffin pan compartments as well as the bottom (which becomes the top of the cake when you flip it).






I hand-mixed 1 1/2 cups of cooled rice, 1 egg, and 1/3 cup of bread crumbs together in a bowl.




I added a layer of the rice mixture to each compartment -- on the bottom and sides. I pressed in a little ball of fresh mozzarella and poured a little marinara sauce in. I added more rice to fill each compartment. I added a layer of breadcrumbs to top it off.


I baked them for ~20 minutes. Everything is essentially cooked, you are just crisping up the rice, having it come together as a cake, and melting the cheese.




RESULT: Success!


We are good at this!


They looked pretty good when I took them out of the oven, but the moment of truth was whether they would come out when I flipped the pan. And they did!


They tasted really good and you can see the melt-y mozzarella and cheese pull. :) It's below this row of pics.


They also only have maybe ~110 calories per cake (depending on the rice you use). The cheese, tomato sauce and bread crumbs are only ~50 calories per cake.


Give it a try! We are good at this! Steps/Instructions below all the pics. :)






Steps/Instructions:


Ingredients:

- Arborio or Sushi rice (1 1/2 cups of cooked rice; I only ended up using about 1 cup for 4 cakes)

cooked in chicken stock or water

- 1 egg

- 1/3 cup of bread crumbs or parmesan

- Tomato sauce (from a jar :) )

- Fresh mozzarella (my little Bel Gioso snack size ones)

- Butter (to coat the pan)




1.) Cook arborio rice or sushi rice according to the package in chicken stock or water.


2.) Place in fridge to let it cool down for a few minutes.

- You will an egg to it and you want the rice to be cool enough so the egg won't scramble and so it won't be too hot for your hand when you are mixing it.


3.) Pre-heat oven to 400 degrees.


4.) While the rice is in the fridge, coat the compartments of the muffin pan you will use (4 for this amount of ingredients) with butter on the bottom and the sides of each compartment.


5.) Add bread crumbs to each compartment and shake around the pan over the sink (less mess) to get bread crumbs on the sides of each compartment as well as the bottom (which becomes the top of the cake when you flip it).


6.) Take the rice out of the fridge and mix 1 1/2 cups of cooled rice, 1 egg, and 1/3 cup of bread crumbs together in a bowl.


7.) Add a layer of the rice mixture to each compartment -- on the bottom and sides.


8.) Add in 1 snack size fresh mozzarella ball (or ~3/4" size cube) to each compartment.


9.) Pour in a little bit of tomato sauce over the cheese / rice mixture.


10.) Add in rice mixture to fill in each compartment to the top.


11.) Add a layer of breadcrumbs on top (which becomes the bottom when you flip it.)


12.) Bake at 400 degrees for ~20 minutes.


13.) Get a plate and put on top of the pan.


14.) Flip the pan for the cakes to come out. Make sure you are wearing oven mitts or oven safe gloves when you are flipping the pan.


15.) Eat!


Give it a try! We are good at this! :)






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