Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Timballo di riso con prosciutto e scamorza

Rice Timbale with Ham and Scamorza

Name: Rice Timbale with Ham and Scamorza
Total time: 3600 s
Yield: 16 servings
Ingredients: 2 1/2 cups parboiled rice (about 500 grams); 5 1/3 ounces sliced ham (about 150 grams); 5 1/3 ounces sliced white scamorza cheese (about 150 grams); 7 ounces shredded mozzarella cheese (about 200 grams); 1/3 cup grated cheese (about 50 grams); 2 eggs; 1/3 cup breadcrumbs (about 50 grams); Salt

@Angela Ferranti @angela_ferranti28

Perfect for a quick dinner or a picnic—kids love it too.

@Angela Ferranti @angela_ferranti28

Perfect for a quick dinner or a picnic—kids love it too.

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Ingredients

About 1 hour

16 servings

2 1/2 cupsparboiled rice (about 500 grams)
5 1/3 ouncessliced ham (about 150 grams)
5 1/3 ouncessliced white scamorza cheese (about 150 grams)
7 ouncesshredded mozzarella cheese (about 200 grams)
1/3 cupgrated cheese (about 50 grams)
2eggs
1/3 cupbreadcrumbs (about 50 grams)
Salt

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Steps

About 1 hour

1

Cook the rice in plenty of salted water. When it's al dente, drain and let it cool.
2

Once the rice is cool, add the shredded mozzarella and the 2 beaten eggs. Mix well.
3

Line a springform pan with parchment paper. Spread half the rice in the pan and press it down with the bottom of a glass.
4

Layer the sliced ham, then the sliced scamorza cheese. Add the remaining rice on top, press it down, and sprinkle with grated cheese and then breadcrumbs.
5

Bake in a preheated oven at 400°F (200°C) for about 20 minutes. Remove from the oven, let cool, and serve cut into portions.