Individual Rice Bakes

with Carrots and Thyme

Rice, carrots, and thyme baked in individual ramekins, with green beans on the side.

A FAMILIAR INGREDIENT IN A DIFFERENT FORM

AT A GLANCE

Rice and grated carrots come together with eggs, Parmesan, and thyme in four small oven bakes, served with tender green beans.

Servings: 2 — four small bakes, two per person, with green beans.

Time: About 15 minutes of prep, the rice cooking time on its package, 20–25 minutes of baking, and a 5-minute rest. Overlap the steps and allow about 50–55 minutes overall.

Equipment: Four oven-safe ramekins holding about 1 cup (250 ml) each, plus a food thermometer.


Why it works

Rice does not have to arrive in a mound beside the rest of dinner. Here it becomes a small bake: egg helps hold the grains and grated carrots together as it sets, Parmesan adds flavor, and green beans stay on the side. The ramekins make serving easy without prescribing how much anyone needs to eat.

Good drainage matters. Wet rice and a puddle under the carrots make a softer mixture that is harder to turn out. You can also skip unmolding and serve the bakes right in their dishes.

Drain the rice well and let excess water evaporate from the carrots: both steps help the bakes hold their shape.

Ingredients

For 2 servings

Rice bakes

  • About ⅔ cup (120 g) uncooked white rice

  • About 9 oz (250 g) peeled carrots

  • 2 large eggs, about 100 g total without shells

  • About ⅓ cup (30 g) finely grated Parmesan

  • About 2 teaspoons (10 g) extra-virgin olive oil, divided between mixture and ramekins

  • ½ teaspoon fresh thyme leaves

  • 3 tablespoons water for the carrots, plus water for cooking rice

  • A little salt, optional

Side

  • 7 oz (200 g) trimmed green beans

  • About 1 teaspoon (5 g) extra-virgin olive oil

Weigh the rice before cooking: the recipe uses 120 g of dry rice for all four bakes.

Preparation

  1. Start two tasks together. Heat a conventional oven to 350 °F (about 180 °C). Cook the rice according to its package. Grate the carrots and cook in a covered skillet with the three tablespoons of water for about 8–10 minutes, until tender. Uncover and let the remaining water evaporate.

  2. Combine the mixture. Drain the rice thoroughly and mix with the carrots. Let it cool briefly before adding the beaten eggs, Parmesan, thyme, and 5 g of oil. Add a little salt only if needed.

  3. Fill and bake. Grease the ramekins with another 5 g of oil. Divide the mixture among them, leaving room at the top. Bake for 20–25 minutes, until set and the centers reach 165 °F. Insert the thermometer into the food without touching the dish.

  4. Finish the side. While the bakes cook, steam or boil the green beans until tender. Dress with the final 5 g of oil. Rest the bakes for five minutes before serving with the beans.

Serving notes

Set the hot ramekins on suitable plates and let everyone know the dishes are hot. To turn out the bakes, run a smooth-bladed knife gently around the edge after resting.

When starting with freshly cooked rice, refrigerate finished leftovers promptly, ideally within an hour after baking. Use within twenty-four hours and reheat only once, to 165 °F.

If using previously cooked rice that has been stored safely, baking already counts as reheating: serve promptly and do not plan another reheating.

Useful substitutions

  • Another aged Italian-style grating cheese can replace Parmesan; check its salt content and ingredients.

  • Use the same trimmed weight of carrots instead of green beans on the side, allowing for different nutrition.

What this recipe teaches

A familiar ingredient can take on a new role when you change its shape and cooking method. Ramekins simplify serving; your needs determine how much belongs on your plate.



Estimated nutrition per serving

Calories: ≈500 kcal
Fat: ≈17 g
Protein: ≈19 g
Total carbohydrate (including fiber): ≈68 g
Fiber: ≈7 g
Total sugars: ≈9 g
Sodium, before added salt: ≈340 mg
Potassium: ≈760 mg

Includes two bakes, half the green beans, and all the specified oil. Rice is calculated from the recipe’s total 120 g dry weight.

Allergens: Egg and milk. Check the cheese and any substitutions.

When to choose this recipe

  • When you can start dinner a little earlier and let the oven handle the finish.

  • When dividing a dish before serving would make the meal easier.

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