Individual Rice Bakes
with Carrots and Thyme
Digital shopping list
Everything you need for two servings: four small rice bakes, two per person, with green beans. Check what you already have and buy only what’s missing.
Fresh vegetables and herbs
Carrots — about 9 oz (250 g), weighed after peeling
Green beans — 7 oz (200 g), weighed after trimming
Fresh thyme — enough for ½ teaspoon leaves
Dairy and eggs
2 large eggs — about 100 g total without shells
Parmesan — about ⅓ cup (30 g), finely grated
Pantry
White rice — about ⅔ cup (120 g), weighed uncooked
Extra-virgin olive oil — about 3 teaspoons (15 g) total: 5 g for the mixture, 5 g for the ramekins, and 5 g for the green beans
A little salt, optional
You will also need 3 tablespoons water for the carrots, plus water for cooking the rice.
Equipment to have ready
Four oven-safe ramekins holding about 1 cup (250 ml) each
A food thermometer
Optional substitutions
Another aged Italian-style grating cheese instead of Parmesan — check its salt content and ingredients.
Carrots instead of green beans — use 7 oz (200 g) trimmed carrots for the side. This is in addition to the 9 oz (250 g) carrots used in the bakes.
Luca’s note
The rice quantity is its dry weight, before cooking. Drain it thoroughly and let excess water evaporate from the carrots before combining the mixture.
Have four oven-safe ramekins and a food thermometer ready. You can serve the bakes directly in their dishes after the five-minute rest.