Fada Riquet

Rice, Spinach, and Cheese

A truly delicious dish adored by children and appreciated by all. It is often made with leftovers and can be reheated many times. If any amount is left over, it can be used for Tout-Nus, Capoun, or Suppions Farcis.


  • 3 10-ounce packages frozen spinach
  • ½ cup raw rice
  • ½ cup milk
  • 4 tablespoons freshly grated Parmesan or Swiss cheese
  • 2 eggs, beaten
  • ½ teaspoon freshly grated nutmeg
  • salt
  • freshly ground pepper
  • 2 tablespoons olive oil


Take the spinach out of the freezer for at least 1 hour before cooking. Bring a pot of salted water to a boil. Add the rice and cook for 15 minutes. Add the spinach and cook for 10 minutes more. Drain the rice and the spinach in a colander, pressing out as much liquid as possible. They should not be overcooked.

Place the spinach and rice in a heavy-bottomed pan and add the milk. Cook over low heat and, stirring rapidly, add the cheese and eggs. Add the nutmeg, salt, and pepper. After 4 or 5 minutes, add the olive oil and blend well. Serve with a bowl of grated cheese on the side.