Baked Leftover Rice with Ham, Cheese & Corn

Ingredients

• 3 cups cooked rice (leftovers) — about 600 g
• 150 g (about 5 oz) diced ham
• 200 g (about 2 cups) shredded mozzarella
• 1 can (200 g / 7 oz) sweet corn, drained
• 1 medium onion, chopped (about 100 g)
• 2 cloves garlic, minced
• 1 egg
• 1/2 cup (120 ml) milk
• 2 tablespoons (30 g) butter
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped parsley
• 2 tablespoons (20 g) shredded mozzarella for topping

Instructions

1. Preheat the oven to 200°C (400°F) and lightly grease a medium baking dish with half the butter.
2. Sauté the onion and garlic in the remaining butter over medium heat until translucent; set aside to cool slightly.
3. In a large bowl, mix the cooked rice, ham, corn, the sautéed onion and garlic, and the parsley.
4. Whisk the egg with the milk, season with salt and pepper, and fold into the rice mixture to bind and add creaminess.
5. Transfer everything to the baking dish, smooth the surface, and sprinkle the reserved shredded mozzarella on top.
6. Bake for 15–20 minutes, until the cheese melts and the edges are lightly golden.
7. Remove from the oven, let rest 3 minutes, and serve hot.

Tips

• If the rice is very dry, add an extra 1/4 cup (60 ml) milk before baking.
• Swap the ham for leftover shredded chicken or roasted vegetables to vary the dish.
• For a crunchy top, sprinkle 2 tablespoons of breadcrumbs over the casserole before baking.

Variations

• Light version: replace half the mozzarella with fresh, mild cheese (like queso fresco) and reduce the butter to 1 tablespoon.
• Creamier option: stir 3 tablespoons of cream cheese into the mixture before baking.

FAQ