
Biazzo. Delivering the preferred taste.
Authentic Italian Cheeses for Today's Lifestyles.
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Rice Ball Casserole

Serves 8
Rice Ball Filling:
3 ½ cups white rice, cooked
2 lbs. Biazzo Whole Milk Ricotta Cheese
1 lb. cups Biazzo Whole Milk Mozzarella, shredded on a box grater
½ cup whole milk
2 large eggs, beaten
1 tbsp. salt
1 tsp. freshly ground black pepper
Crumb Topping:
1 ½ cups panko breadcrumbs
½ tsp. salt
¼ cup extra virgin olive oil
Fresh Italian parsley, chopped, for serving
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Preheat oven to 375 degrees.
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In a large bowl, make the rice ball filling by combining the rice, ricotta, mozzarella, salt and pepper; stir well.
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Transfer the rice and cheese mixture to a 5” x 9” casserole pan and spread to fill the pan in an even layer.
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Make the topping. In a small bowl, combine the breadcrumbs, salt and olive oil; toss to coat the crumbs in the oil.
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Sprinkle the topping over the rice ball filling.
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Bake until the filling is warm and the crumb topping is golden brown, about 15-20 minutes.