Baked rice and potato pie: a delicious gluten-free dish

Potato and rice pie, an excellent single tasty and delicate dish to be served hot or cold. Here's the recipe!

The potato and rice pie is a very simple single dish to prepare and perfect to serve for a family dinner. This dish can also turn into an excellent recycling idea , in order to reuse any rice left over from lunch. Furthermore, the use of rice makes this pie suitable for those who are intolerant to gluten. Now let's see all the steps of the preparation!

Preparation of the potato and rice pie

1. First, peel the potatoes, cut them into chunks and boil them in a pot of lightly salted water. Meanwhile, cook the rice in another pot.
2. After both cooking times, drain both the potatoes and the rice. Mash the potatoes with the appropriate tool or directly with a fork. Add the rice to the potatoes then add the beaten eggs, grated Parmesan cheese, nutmeg, thyme and fine salt.
3. Mix the ingredients with the help of a wooden spoon then transfer the mixture into oiled ramekins or a baking tray and cover with plenty of cheese. Bake in a preheated oven at 180°C for 15 minutes or until desired browning.
4. When cooked, remove from the oven and leave to cool for a few moments before serving. Enjoy your meal!
5. If you prefer, you can cook everything inside a larger baking dish and then divide the portions when cooked.

One more idea : to make the pie even tastier you can add cubes of ham or speck!

Alternatively, you can try the baked rice and cabbage flan .

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