Do you know about baked rice? It is one of the most popular dishes in Valencian homes but still remains largely unknown in Valencian gastronomy.
A unique mix between paella and stew, we give you the keys to baked rice so you can enjoy it on your next
visit to Valencia.What is baked rice
Baked rice is a dry rice dish with chickpeas, pork ribs, and sausage, typical of Valencian cuisine. It is a simple recipe that is commonly eaten in Valencian homes.
Possibly greatly unknown to anyone who isn't Valencian, baked rice is a strong competitor to Valencian paella in locals' preferences.
Its origin is likely related to the cooking of using up leftover stew. Thus, leftovers were used in a different way. For this reason, many of the ingredients are similar to those in "puchero" (the Valencian version of stew), and the recipe can vary greatly in each household.
It is also said that the origin comes from a recipe inherited from the Valencians' Arab ancestors. In its early days, it was prepared with lamb, and sometimes rice was even substituted with wheat or other grains.
The recipe has evolved over time, adapting to the customs of each era and even religious needs. During the Valencian reconquest, pork (with ribs and bacon) was reintroduced.
Ingredients and recipe for baked rice
The ingredients for baked rice (our version) are:
- Rice (300 grams)
- Broth (or water) 600 ml.
- 4 pork ribs
- 2 strips of bacon or pancetta
- 100 grams of cooked chickpeas
- 2 onion blood sausages
- 1 tomato
- 1 potato
- Extra virgin olive oil
- 3 tablespoons of crushed tomato
- 1 head of garlic
- Salt
- Sweet paprika and food coloring
The recipe for baked rice is simple. We will start by preheating the oven to 200 degrees Celsius and sautéing the meat with oil and garlic. Do it slowly so it doesn't burn, but we recommend it be browned to give flavor to the dish. When the meat is almost done, add the potato in medium-thick slices.
Wait a few minutes and add the rice and paprika, stirring everything in the pan so it absorbs the flavor of the sofrito. Be careful not to "burn" the paprika, or the whole dish will have a burnt taste.
Place all the ingredients in a clay pot that is wide but not too deep and add the chickpeas. It's time to add the broth (or water). The broth can be store-bought (we recommend stew broth), leftover from a previous stew, or you can make it beforehand with the pork ribs or bones. At this point, we add a little food coloring.
Regarding quantities, you should add two measures of broth for every measure of rice and mix it well with all the ingredients, ensuring they are evenly distributed.
Place the pot in the oven, where it should stay for about 20 minutes. It is advisable to keep an eye on it to prevent it from overcooking, as the time depends on each oven. The result should be dry and golden rice.
Curiosities and tips for baked rice
An interesting curiosity is the nickname for baked rice: "arròs passejat," or "walked rice." The reason? Most homes didn't have ovens, so women would take their pots of baked rice to the public oven or the nearest bakery to cook the rice there.
Some tips for making perfect baked rice are very similar to those for a good paella. Use bomba rice (which absorbs broth but prevents it from becoming mushy), use broth made beforehand with meat or bones instead of water for more flavor, and use shallow, wide containers.
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