Rice Bake with Ham, Peas and Cheese Recipe
This rice bake is a bit like the well‑known kindergarten mix of rice, ham and peas, but in an oven‑browned version. It has a mild flavour, so children eat it willingly, and adults appreciate that it’s easy to reheat. It’s a good way to use up cooked rice left over from a previous meal.
This rice bake combines the familiar kindergarten trio of rice, ham and peas, but gives them a new dimension thanks to a creamy sauce and a baked cheesy crust. The dish is mild, gently creamy and very homely, so children eat it without fuss and adults feel they’re having a proper, warming meal. An extra bonus is the chance to use up rice from the previous day, which fits into sensible, low‑waste cooking.
Chef's tips
The rice should be cooked al dente – if it’s overcooked, the whole bake will turn into a dense lump after baking. Before putting it in the oven, taste the mixture and season it a bit more strongly than usual, because rice “absorbs” some of the flavour while baking. If you’re using ham with a lot of added water, pat it dry with a paper towel so the bake doesn’t turn out watery.
How to serve
This is an ideal weekday dinner when you come home from work and want to use yesterday’s rice left in the pot on the stove. Serve the bake with a simple carrot and apple slaw or with a pickled cucumber, which will add acidity to the creamy dish. For adults, a glass of kefir or buttermilk works well, and for children – a compote made from frozen fruit.
Ingredients
- rice white, long‑grain - 200 g
- ham cooked, in one piece - 200 g
- green peas frozen or canned - 150 g
- yellow cheese grated - 120 g
- 18% cream - 150 ml
- milk - 100 ml
- egg - 2 pieces
- butter for greasing the dish - 10 g
- chives chopped, optional - 2 tablespoons
- salt to taste
- white pepper to taste
Preparation
- Cook the rice in salted water according to the instructions on the packet, so that it is soft but not overcooked. Drain and let cool slightly. If you already have cooked rice from the previous day, you can use it.
- Preheat the oven to 190°C (top and bottom heat). Grease an ovenproof dish with butter.
- Cut the ham into cubes of about 1 cm. If using frozen peas, pour warm water over them for a moment and drain; if using canned peas, just drain them.
- In a large bowl, mix the rice, ham, peas and half of the grated cheese.
- In a separate bowl, beat the eggs with the cream and milk. Add a pinch of salt and white pepper and mix to a smooth mixture.
- Pour the egg‑and‑cream mixture over the rice with the add‑ins and mix thoroughly so the sauce coats all the ingredients evenly.
- Transfer the mixture to the ovenproof dish and smooth the top. Sprinkle with the remaining grated cheese.
- Place the dish in the preheated oven and bake for about 20–25 minutes, until the top is browned and the mixture in the centre is set (no longer runny).
- After removing from the oven, leave the bake to rest for 5–10 minutes. Before serving, sprinkle with chopped chives.
Storage
Store leftover portions in the fridge in tightly closed containers and reheat in the oven or microwave until hot throughout. Eat within 2–3 days. You can also freeze individual portions and reheat them directly from frozen, covered, in the oven.
