Pan/Mold size: 26–28 cm
Ingredients
For the rice
- 220g glacé rice (short-grain)
- 500ml chicken or vegetable stock
- 1 tbsp olive oil
For the sausage mince
- 350–400g Macedonian-style rustic sausage meat (casings removed)
- 1 small onion, finely chopped
- 1 clove of garlic
- 2 tbsp olive oil
- 50ml white wine
- Freshly ground pepper
Cheeses
- 120g Kasseri cheese, grated
- 100g Kefalotyri cheese, grated
- 80g Feta cheese, cut into small cubes
Fresh herbs
- 1½ tbsp fresh thyme
- 1 tbsp fresh oregano
- 2 tbsp fresh parsley
For the fluffy texture
- 3 eggs
- 150ml milk
- 80ml heavy cream
- 1 tsp baking powder
Instructions
- Rice: In a pot, combine the stock, rice, and olive oil. Cook for 10–12 minutes until nearly done but still “al dente.” Let it cool slightly.
- Sausage filling: Heat olive oil in a pan and sauté the onion for 3–4 minutes. Add the garlic and the sausage meat, breaking it apart as it cooks. Deglaze with white wine and cook for about 8 minutes until browned.
- Assembly: In a large bowl, mix the rice, sausage, cheeses, and herbs. In a separate bowl, whisk the eggs, milk, cream, and baking powder. Combine the liquid mixture with the rice mixture and stir well.
- Baking: Lightly grease the pan. Pour in the mixture and level it. You can top it with extra Graviera or Kasseri cheese. Bake at 180°C for 40–45 minutes until golden brown and firm.
- Resting: Let it rest for 10–15 minutes before slicing.
Pro Tips: Be careful with salt, as the sausage and cheeses are already salty. A bit of butter on top before baking creates a perfect crust, and a little lemon zest in the mix elevates the herbs.
