(Compliments of Cheryl Pangaro)

This family recipe is one of my favorite comfort foods. It is my maternal Grandmother’s baked rice recipe. She was from Avellino, Italy.

Mama’s Baked Rice


  • 1 cup rice (uncooked)
  • 2 eggs
  • 1 lb. ricotta (part skim or whole)
  • 4 oz shredded mozzarella (part skim or whole)
  • 1/3 cup grated parmesan cheese
  • 3/4 stick butter (use 1 stick if using part skim cheese)
  • Dry bread crumbs
  • 2 tablespoons Fresh grated Parsley (or 2 teaspoons dried parsley)
  • Salt and pepper to taste


  • Grease a 13X 9 Pyrex baking dish.
  • Cover greased baking dish with bread crumbs.
  • Cook rice and drain.
  • Place rice in a large mixing bowl.
  • Immediately add butter and stir until butter is melted.
  • Add the remaining ingredients.
  • When all ingredients are mixed well, place in baking dish.
  • Add more dry bread crumbs to create a thin layer covering the rice mixture and bake uncovered at 350 degrees for 50- 60 minutes.
  • Allow the rice to brown on top and bottom so it is crispy.


An optional ingredient, but not part of Grandma’s recipe:

Add 1 cup of frozen peas (slightly cooked) to the rice mixture.

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