Stuffed Rice Cake with Chicken and Bechamel
Indulge in our mouthwatering stuffed rice cake, featuring tender chicken enveloped in a creamy bechamel sauce that takes comfort food to the next level! This delightful dish is perfect for any occasion, combining the satisfying texture of rice with the rich flavors of savory filling. Get ready to impress your taste buds and your guests with this irresistible treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- chicken (454 g)
🫙Pantry Staples(1)
- rice (480 ml)
📦Other(1)
- bechamel sauce (240 ml)
👨🍳 Instructions
- 1
Prepare the rice according to package instructions.
- 2
Cook the chicken and mix it with the bechamel sauce.
- 3
Layer the rice and chicken mixture to form a cake.
- 4
Bake until golden and serve.
💡 Pro Tips
- ✓Cook rice with 15% less water than package directions and let it cool completely before layering - this reduces moisture content so the cake holds its structure instead of becoming mushy during baking.technique15% less water
- ✓Make your bechamel with a 1:1:10 ratio (butter:flour:milk by weight) and cook the roux to exactly 165°F to eliminate raw flour taste while maintaining proper thickening power.ingredient1:1:10 ratio, 165°F
- ✓Bake at 375°F for 25-30 minutes until internal temperature reaches 165°F - this ensures food safety while creating a golden crust through Maillard reactions without overcooking the rice.timing375°F, 25-30 minutes, 165°F internal
- ✓Press the assembled cake with a weighted pan for 10 minutes before baking to compress layers and remove air pockets that would cause structural collapse.technique10 minutes
- ✓Use a springform pan lined with parchment to prevent sticking and ensure clean removal - the high starch content in rice makes it prone to adhering to metal surfaces.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Stuffed Rice Cake with Chicken and Bechamel
Indulge in our mouthwatering stuffed rice cake, featuring tender chicken enveloped in a creamy bechamel sauce that takes comfort food to the next level! This delightful dish is perfect for any occasion, combining the satisfying texture of rice with the rich flavors of savory filling. Get ready to impress your taste buds and your guests with this irresistible treat!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- chicken (454 g)
🫙Pantry Staples(1)
- rice (480 ml)
📦Other(1)
- bechamel sauce (240 ml)
👨🍳 Instructions
- 1
Prepare the rice according to package instructions.
- 2
Cook the chicken and mix it with the bechamel sauce.
- 3
Layer the rice and chicken mixture to form a cake.
- 4
Bake until golden and serve.
💡 Pro Tips
- ✓Cook rice with 15% less water than package directions and let it cool completely before layering - this reduces moisture content so the cake holds its structure instead of becoming mushy during baking.technique15% less water
- ✓Make your bechamel with a 1:1:10 ratio (butter:flour:milk by weight) and cook the roux to exactly 165°F to eliminate raw flour taste while maintaining proper thickening power.ingredient1:1:10 ratio, 165°F
- ✓Bake at 375°F for 25-30 minutes until internal temperature reaches 165°F - this ensures food safety while creating a golden crust through Maillard reactions without overcooking the rice.timing375°F, 25-30 minutes, 165°F internal
- ✓Press the assembled cake with a weighted pan for 10 minutes before baking to compress layers and remove air pockets that would cause structural collapse.technique10 minutes
- ✓Use a springform pan lined with parchment to prevent sticking and ensure clean removal - the high starch content in rice makes it prone to adhering to metal surfaces.equipment