Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Bruschetta Rice and Cheese Bake

Bruschetta Rice and Cheese Bake

Ready in about 30 minutes, this flavourful rice casserole just needs a leafy green side salad to be a delicious weeknight supper. For a preparation shortcut, use drained, purchased bruschetta topping from the supermarket's deli section.

What You’ll Need:


1 cup Tex Farm white rice 250 mL
1 cup each milk and water 250 mL
1 tsp each Worcestershire sauce and Dijon mustard 5 mL
1 tsp each salt and pepper, divided 5 mL
2 cloves garlic, minced, divided 2
2 cups shredded aged Cheddar cheese 500 mL
1/2 cup sour cream 125 mL
1/4 cup finely chopped green onion 50 mL
2 tomatoes, seeded and chopped 2
1/4 cup chopped fresh parsley or basil 50 mL
1/4 cup grated Parmesan cheese 50 mL


Preheat oven to 350°F (180°C). Stir rice with milk, water, Worcestershire sauce, Dijon and half each of the salt, pepper and garlic in a large saucepan until well combined. Set pan over medium-high heat; bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 18 minutes or until liquid is almost absorbed. Turn burner off. Stir in Cheddar cheese, sour cream and green onion. Pour rice mixture into a greased 8-inch (20 cm) square, baking dish. Smooth top.

Toss chopped tomato with parsley and remaining salt, pepper and garlic; spoon evenly over the rice mixture. Sprinkle with Parmesan cheese.

Place casserole on the centre rack; bake for 10 minutes. Broil for 2 to 3 minutes or until top is bubbly and golden.

Makes 4 servings.

Tip: For a Southwestern version, substitute Monterey Jack cheese for the Cheddar and Parmesan and top the casserole with 1-1/2 cups (375 mL) drained salsa.

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