Leftover rice: two Tians, gluten free



When I have leftover risotto I make croquettes, when I have leftover short grain rice I make fried rice, and when I have leftover long grain, Thai or Basmati, I make tians. I am not sure why I only use long grain rice to make a tian, it is one of those thing that looks logical to me, maybe because long grain is not sticky enough and so I need to add an egg? Anyway, this is my classic tian recipe:




I grease a terracotta round pan with olive oil. Mix the leftover rice with some cooked spinach (or similar green leaves), add one or two eggs (depending on how much rice I have) and then salt, pepper and nutmeg. Put everything in the terracotta pan and bake until the top is crispy. A bit like a baked rice frittata really!


The other day I had some rice left, but no greens. Also, the rice wasn't Jasmine or Basmati but standard long grain and it was a little sticky. I thought that I could make a tian without egg, a pizza tian!


I greased my terracotta pan with olive oil, pressed the rice down, topped with Italian tomato sauce (recipe here), then mozzarella and oregano. Another drop of olive oil and into the oven to bake!
Certainly a bit more difficult to serve because it doesn't cut perfectly like a tian made with eggs, but nevertheless my kids, who like everything that smells like pizza, gulped it down in no time! Maybe a good gluten free variation to a pizza??

Happy weekend everyone!


Photos and Recipes by Alessandra Zecchini ©

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