Italian Rice Drum with Meat Sauce and Mozzarella

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A classic southern Italian celebration dish, the rice drum is a dome-shaped timbale of seasoned rice encasing a rich ragù, sweet peas, and melting mozzarella. Baked until golden, it is unmolded and sliced into wedges that reveal jewel-like layers. It is the centerpiece of Sunday lunches and holiday tables from Naples to Bari.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 24 gFat
• 10 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 6 gSugar
• 29 gProtein
• 820 mgSodium
• 620 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the rice shell and base

• 2 1/2 cups (500 g) Arborio or Carnaroli rice
• 5 cups (1.2 L) low-sodium chicken or beef broth, warmed
• 1 cup (90 g) grated Parmigiano-Reggiano
• 3 large eggs, lightly beaten
• 3 tablespoons unsalted butter, plus more for the mold
• 1/2 cup finely ground dried breadcrumbs
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg

For the meat and pea filling

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 12 oz (340 g) ground beef (chuck, 80/20)
• 8 oz (225 g) Italian pork sausage, casings removed
• 1/2 cup dry white wine
• 1 1/2 cups (360 ml) tomato passata or crushed San Marzano tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 cup (140 g) frozen peas, thawed
• 8 oz (225 g) low-moisture mozzarella, cut into 1/2-inch cubes
• 2 hard-boiled eggs, peeled and sliced into rounds

For finishing

• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons soft butter for the top
• Fresh basil or parsley leaves, for garnish

Directions

1. Make the ragù: warm the olive oil in a heavy skillet over medium heat, sweat the onion for 6 minutes until translucent, add the garlic and cook 30 seconds, then crumble in the beef and sausage. Brown the meat for 8 minutes, breaking it up, pour in the wine, and reduce by half. Stir in the passata, tomato paste, oregano, salt, and pepper; simmer gently for 25 minutes until thick and glossy. Fold in the peas and cook 1 minute more, then remove from heat.
2. Cook the rice: bring the broth to a boil in a wide pot, add the rice and salt, and cook 14 minutes until al dente. Drain well, return to the pot off the heat, and stir in the 3 tablespoons butter, the Parmigiano, nutmeg, and pepper. Cool for 5 minutes, then fold in the beaten eggs until evenly coated.
3. Prepare the mold: generously butter a 9-cup (about 2.2 L) dome-shaped metal timbale mold or charlotte mold, then coat it thoroughly with breadcrumbs, tapping out the excess. Preheat the oven to 375°F (190°C).
4. Build the drum: spread about one-third of the rice mixture across the bottom and up the sides of the mold, pressing firmly with the back of a spoon to create an even 1/2-inch-thick shell. Fill the cavity with the ragù, leaving a 1/2-inch border at the top, then tuck the mozzarella cubes and hard-boiled egg slices into the meat. Top with the remaining rice and press firmly to seal, smoothing the surface with a spatula.
5. Bake: dot the top with soft butter, sprinkle with the 2 tablespoons of Parmigiano, and bake on a lined sheet pan for 40 minutes, until the surface is deep golden and crisp and the interior is piping hot. If the top browns too quickly, tent loosely with foil for the final 15 minutes.
6. Rest and unmold: let the timbale stand at room temperature for 15 minutes so the layers set. Run a thin knife around the rim, place a large round platter over the mold, and invert in one confident motion. Lift the mold off, scatter basil leaves over the top, and serve warm in wedges.

Cook’s Notes

• A metal dome mold gives the most dramatic drum shape; if you only have a Bundt pan, butter and breadcrumb it the same way and reduce the baking time by 5 minutes.
• Spread the rice up the sides with dampened fingers to prevent tears that let the filling leak during baking.
• Make the ragù a day ahead and chill it; cold filling is easier to pack into the rice shell and slices more cleanly.
• Letting the timbale rest 15 minutes before unmolding is essential—cutting too soon causes the layers to collapse.
• Leftover wedges reheat beautifully in a 325°F oven for 12 minutes; cover with foil to keep the rice moist.

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