Rice à l'italienne


Rice à l'italienne
A simple recipe full of Italian flavours: cooked rice, morsels of ham, tomatoes, sage and Parmesan.
51 K 3.8/5 (16 reviews)
Grade this recipe:
Keywords:
Last modified on: December 6th 2020
For 4 people, you will need:
  • 1 ham 2 slices ham
  • 2 olive oil 3 tablespoons olive oil
  • 3 sage 1 bunch sage
  • 4 peeled and chopped tomatoes 400 g peeled and chopped tomatoes
  • 5 cooked rice 400 g cooked rice
  • 6 Parmesan (Parmigiano Reggiano) 50 g Parmesan (Parmigiano Reggiano)
  • 7 salt salt
  • 8 pepper pepper
  • Total weight: 995 grams

Change to the quantities for:
Times for this recipe
Preparation: 4 min.
Cooking: 20 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 2 min.
Rice à l'italienne
Cut 2 slices ham into small pieces.

Stage 2 - 5 min.
Rice à l'italienne
Pour 3 tablespoons olive oil into a large pan on high heat. When hot, add the ham and sage leaves.

Fry, stirring from time to time.

Stage 3 - 10 min.
Rice à l'italienne
Add 400 g peeled and chopped tomatoes and mix well. Turn down the heat and leave uncovered to reduce gently for about 10 minutes.

Stage 4 - 2 min.
Rice à l'italienne
Remove and discard the sage, then add 400 g cooked rice.

Stage 5 - 5 min.
Rice à l'italienne
Mix well and leave to heat through for a few minutes.

Just before serving, add the grated 50 g Parmesan (Parmigiano Reggiano), mix once more then check the seasoning.
Remarks
You can use tomato sauce for pizzas instead of the chopped tomatoes.

If you don't have any sage, use a spray of parsley, complete with stalks.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %240 RDI=20 %390 RDI=60 %1,480 RDI=70 %6,210 RDI: 70 %
Per 100 g6 RDI=3 %20 RDI=2 %40 RDI=6 %150 RDI=7 %620 RDI: 7 %
Per person20 RDI=7 %60 RDI=6 %100 RDI=20 %370 RDI=20 %1,550 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 4.35 €
  • Per person : 1.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017460 K4.2 2 hours 15 min.
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23th 2022455 K 25 45 min.
Tomato sauce (for pizzas)
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.
October 19th 2010524 K4.3 1 hour 15 min.
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...
January 19th 2011448 K 63.3 2 hours 45 min.
Walnut paste
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
February 21th 2011301 K 63.5 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-16)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page