Creamy Arracacha Baked Rice
A soul-warming baked rice dish where silky arracacha purée is folded into fluffy rice and finished with a golden, melted cheese topping. Easy to pull together on a weeknight, yet impressive enough for guests. This creamy one-dish wonder will quickly become a household staple.
🛒 Ingredients
8 servings
- 3 cups cooked white rice
- 2 lbs arracacha (or parsnips as a substitute)
- 1 bunch fresh parsley or chives, chopped
- 7 oz cream cheese or ricotta
- ¾ cup heavy cream
- Salt and black pepper to taste
- 1 cup shredded mozzarella or parmesan
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Directions
- 1
Cook the rice according to package instructions and spread it evenly into a greased baking dish.
- 2
Peel the arracacha, cut into chunks, and simmer in salted water for about 20 minutes until very tender.
- 3
Drain and blend the arracacha with the cream cheese and heavy cream until completely smooth.
- 4
Season the cream with salt and pepper, then fold it gently into the cooked rice until fully combined.
- 5
Scatter the fresh herbs over the top and cover generously with shredded cheese.
- 6
Bake at 350 °F (180 °C) for 10–15 minutes, or until the cheese is melted and bubbling.
💡 Chef's Tip
Parsnips make an excellent substitute if arracacha is unavailable. For extra depth of flavor, stir a pinch of nutmeg into the purée before mixing it with the rice.
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