Italian Rice Frittata, Frittata di Riso Italiana in Italian language, is a dish usually conceived as a recycling dish for leftover rice. Just like Pasta Frittata, Rice Frittata is cooked in a pan with a little oil and filled with whatever you have in the fridge, or made from scratch as we have done here by flavouring it with Garam Masala which, just for the record, is a mixture of spices typical of India and Pakistan, and is characterised by its intense spicy flavour, the ingredients of which are garlic, chilli, ginger, cinnamon, cumin, coriander, cardamom, turmeric, black pepper and ground cloves.
So we gave to this Italian Rice Frittata an oriental twist. As it is a basic Italian dish, needless to say that the rice used is the Italian Vialone Nano, although Carnaroli or Arborio work more than fine too.
Serve 2-3, Preparation 10 mins, Cooking approx. 30 mins
- 300 g Italian Vialone Nano rice (or leftover rice)
- 4 medium eggs
- Grated Parmigiano cheese, 2 tablespoons
- a tuft of fresh parsley, chopped
- salt and pepper, a pinch
- 1 level tablespoon of Garam Masala
Beat the eggs together with the grated Parmigiano and chopped parsley, a pinch of black pepper and salt. Keep aside.
Boil the rice in lightly salted water. Drain then rinse it quickly under running water to let it cool down and put it in a large bowl adding a tablespoon of EVOO and a level tablespoon of Garam Masala, mix and let it flavour. Add the beaten eggs mix and stir well.
Heat 2 tablespoons of EVOO in a frying pan, then add the egg and rice mixture, levelling it well with a spatula or wooden spoon. Cook over medium-low heat for 15 to 20 minutes with a lid until a golden crust forms on the base. Flip the rice frittata upside down with the help of a lid or a larger plate, return it to the pan and cook for another 10 minutes until the other side is golden brown.
Serve hot or cold.