Stuffed Rice Doughnut

The stuffed rice doughnut is a delicious and versatile dish, perfect for different times of the day. Before proceeding, please let me know if you have a preference for the type of filling or any dietary restrictions I should be aware of, to customize the recipe for you. In the meantime, here is a base for the recipe:

Ingredients

• 250 g of rice
• 500 ml of vegetable broth
• 100 g of grated cheese (parmesan or pecorino)
• 2 eggs
• 200 g of mozzarella
• 150 g of cooked or raw ham
• Breadcrumbs
• Butter
• Salt
• Pepper

Preparation

1. Cook the rice in the vegetable broth until it is soft and has absorbed all the broth. Let it cool.
2. Once cooled, add grated cheese, eggs, a pinch of salt and pepper to the rice. Mix well until you get a homogeneous mixture.
3. Butter and sprinkle breadcrumbs into a doughnut mold.
4. Spread half of the rice mixture onto the bottom of the mold, creating a uniform ring.
5. Stuff with diced mozzarella and cooked or raw ham.
6. Cover with the remaining rice, sealing the filling inside the doughnut.
7. Dust the surface with more breadcrumbs and some flakes of butter.
8. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface is golden.
9. Allow to cool for a few minutes before unmolding and serving.

Trivia

The stuffed rice doughnut can be adapted for various occasions, becoming more sophisticated with the addition of ingredients such as porcini mushrooms, truffle or speck. In some Italian regional variations, bechamel is also added to make it even creamier.

If you need to change any ingredients or adapt the recipe, let me know! For example, if you prefer a vegetarian version, we can remove the ham and add grilled vegetables or sautéed spinach.