Baked rice recipe

BAKED RICE

A dish made with leftovers...

One of the most beloved recipes among Valencians, baked rice (arròs al forn), originally arose as a clever way to use leftovers from the traditional puchero or stew: broth, meats, chickpeas, blood sausage (morcilla), and potatoes. While it is true that its modern popularity means it is now frequently cooked entirely from scratch, its humble origins remain a proud part of its identity. One of the true secrets of this dish is its signature crispy top crust, which gives the rice a very special texture. This delicious caramelization is created by the intense, dry heat of the oven, where the ingredients bake for 30 to 45 minutes, depending on the appliance. A fascinating piece of local history is the popular nickname by which baked rice is traditionally known: “arròs passejat” or “walked rice.” In the past, since domestic kitchens were not equipped with private ovens, local women would assemble the dish at home in a clay pot and carry it through the streets to the local bakery, “walking the rice” across the village. The village baker, after finishing the daily bread baking, would charge a small fee to let neighbors use the oven’s residual heat to perfectly cook their rice.

Ingredients

  • 4 traditional pork sausages (longanizas)
  • 2 onion blood sausages (morcillas)
  • 400 g of pork ribs (chopped)
  • 1 medium potato
  • 2 ripe tomatoes
  • 3 cups of Bomba rice
  • 1/4 cup of cooked chickpeas
  • Saffron threads
  • Olive oil
  • 6 cups of hot broth (or water)
  • 1 whole head of garlic
  • Salt

Preparation

First, heat a splash of olive oil in a pan and brown the chopped pork ribs and sausages for a few minutes. Next, cut the potato into thick slices and briefly fry them in the same oil until lightly golden, then set them aside.

Transfer the browned meats and potato slices into a traditional earthenware pot. Add the cooked chickpeas, uncooked rice, salt, and saffron threads, and gently toss everything together to coat the rice in the flavorful oil. Arrange the halved tomatoes and the blood sausages on top, and place the whole, unpeeled head of garlic right in the center.

Pour the boiling broth (or water) into the pot—the rule of thumb is always double the amount of liquid to rice. Carefully transfer the earthenware pot into an oven preheated to 200°C (390°F) and bake for approximately 30 to 45 minutes, until the liquid is fully absorbed and the rice is cooked through with its signature crispy top crust.

Remove the pot from the oven and let it rest for a few minutes before serving. The result is an exquisite, authentic baked rice dish, perfectly ready to enjoy!

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