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Standardised Cheesy Rice Recipe

This should make a decent side-serving for eight people, if it is the main carb option of a normal meal. For a feast, this would serve 16-24 people.
See also my translation of the original recipe from Messisbugo, and some early recipe testing of this dish. I have since made this dish multiple times, and it never fails to be popular.


250g Arborio or short grain rice
750ml stock (beef, chicken, or vegetable)
50-100g beef fat or butter (optional)
500g strongly-flavoured cheese
5 egg yolks
1 teaspoon pepper
a pinch of saffron
3 tablespoons sugar
1-2 teaspoons cinnamon


1.Boil rice in stock (with fat/butter if using) until almost cooked.
2. Mix grated cheese with egg yolks.
3. Add cheese/egg mixture, pepper, and saffron to the rice and stir well, mixing constantly until rice has finished cooking.
4. Mix together sugar and cinnamon.
5. Plate rice, dust with sugar/cinnamon mixture to serve.


I usually use vegetable stock when making this so that the vegetarians can eat it too.
I often use a combination of 50% Parmesan and 50% Tasty cheese.
I usually omit the sugar/cinnamon dressing so that the diabetics can eat it too. As sugar was used as a flavour-enhancer, you could add a little salt instead.