This hearty rice casserole combines perfectly seasoned ground meat with creamy rice layers and melted cheese for a complete family meal. It’s the kind of comforting dish that brings generations together around the dinner table, offering balanced nutrition and satisfying flavors in every bite.
Ingredients
For the rice base:
- 200g / 1 cup long-grain rice
- 400ml / 2 cups water
- 1 tsp salt
- 2 large eggs
- 2 tbsp vegetable oil
For the meat filling:
- 500g / 1.1 lbs ground beef or lamb
- 1 large onion, diced
- 2 medium carrots, finely chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp paprika
- 1 tsp mixed pepper seasoning
- ½ head Chinese cabbage, shredded
- ½ tsp salt (for cabbage)
For the sauce:
- 2 tbsp sour cream
- 50ml / 3 tbsp heavy cream
- 2 tbsp tomato paste
- 30ml / 2 tbsp water
For assembly:
- 150g / 5 oz Suluguni cheese, grated (or substitute with mozzarella)
- Extra vegetable oil for greasing
Instructions
Preparing the Rice
Step 1: Rinse the rice under cold water until the water runs clear to remove excess starch.
Step 2: In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes until tender.
Step 3: Remove from heat and let cool slightly. Beat the eggs and mix them into the cooked rice until well combined.
Making the Meat Filling
Step 4: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Step 5: Add diced onion and cook for 3-4 minutes until softened and translucent.
Step 6: Add chopped carrots and minced garlic, cooking for another 2-3 minutes until fragrant.
Step 7: Add ground meat, breaking it up with a spoon. Cook for 8-10 minutes until browned and no longer pink.
Step 8: Season with salt, paprika, and mixed pepper seasoning. Mix well to distribute spices evenly.
Step 9: Add shredded Chinese cabbage and ½ teaspoon salt. Cook for 3-4 minutes until cabbage begins to wilt.
Preparing the Sauce
Step 10: In a small bowl, whisk together sour cream, heavy cream, tomato paste, and water until smooth.
Step 11: Pour the sauce over the meat mixture and simmer for 10 minutes, stirring occasionally until the sauce thickens.
Assembling and Baking
Step 12: Preheat oven to 180°C / 356°F. Grease a 23x33cm / 9×13-inch baking dish with vegetable oil.
Step 13: Spread half of the rice mixture evenly in the bottom of the prepared baking dish, pressing gently to create a firm layer.
Step 14: Spread all of the meat filling over the rice layer, distributing evenly.
Step 15: Top with the remaining rice mixture, spreading carefully to cover the meat layer completely.
Step 16: Bake for 20 minutes until the top begins to set.
Step 17: Sprinkle 50g of grated cheese over the surface and bake for another 20 minutes.
Step 18: Add the remaining cheese on top and bake for 10-15 minutes more until golden brown and bubbly.
Step 19: Let rest for 5 minutes before serving to allow layers to set properly.
Time & Servings
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes
Servings: 8-10 portions
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 22g
- Carbohydrates: 28g
- Fat: 19g
- Fiber: 2g
- Iron: 3mg
Why This Recipe Is Good for You
This complete meal provides balanced macronutrients with high-quality protein from ground meat and eggs, complex carbohydrates from rice, and essential vitamins from vegetables. The carrots supply beta-carotene for eye health, while cabbage offers vitamin C and fiber for digestive wellness. The cheese adds calcium for strong bones, and the combination creates a satisfying meal that helps maintain stable blood sugar levels. This one-dish wonder eliminates the need for multiple side dishes while ensuring everyone gets proper nutrition.
Storage: Refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave or cover and warm in a 160°C oven for 15 minutes.
Tips: Let the casserole rest before cutting for cleaner slices. This dish tastes even better the next day as flavors meld together.