Layered Rice Bake
½ cup dried breadcrumbs, for dusting
2 cups medium-grain rice
3 cups water
2 tsp fine salt
4 eggs, lightly beaten
150g parmesan, finely grated
¼ cup flat-leaf parsley, finely chopped
2 Tbsp olive oil
1 large brown onion, diced
4 cloves garlic, finely chopped
500g beef mince
¼ cup tomato paste
salt and pepper, to season
1 cup beef stock
1. Preheat oven to 180˚C or 160˚C fan-forced. Spray a 24 cm springform tin and dust with dried breadcrumbs.
2.Wash rice until water runs clear. Put in a large saucepan with water and salt, then stir to combine. Bring to the boil over a high heat, then reduce heat to medium. Once craters form, cover with a lid, take off heat and set aside for 20 minutes (rice will continue to cook) Stir eggs, 80g parmesan and parsley into rice and set aside.
3. Meanwhile, heat oil in a large frying pan over a medium-low heat. Add onion and cook for 5 minutes or until softened. Add garlic and cook for 2 minutes. Add mince, using a wooden spoon to break up meat. Cook for 2-3 minutes or until browned. Stir in tomato paste and cook for 1 minute or until mixture starts to stick. Stir in 50g parmesan and season with salt and pepper.
4. Pour in stock and bring to a simmer. Reduce heat to low and cook until completely dry. Press 2/3 of the rice mixture onto base and side of prepared tin. Fill with mince mixture and top with remaining rice mixture, pressing firmly to seal.
5. Sprinkle over remaining parmesan. Bake for 40-45 minutes or until golden. Serve with salad or coleslaw.