Melted butter (for greasing)
For the dough
2 cups cooked rice (340g)
2 cups milk (480ml)
1 cup all-purpose flour (120g)
1 tablespoon active dry yeast
1 cup grated Minas cheese (110g)
1/2 cup olive oil (120ml)
3 eggs
1 teaspoon salt
For the filling
Medium onion, finely chopped (100g)
3 cloves garlic, minced
1/4 cup olive oil (60ml)
1 pound boneless chicken breast, cut into small pieces (400g)
2 medium tomatoes, finely chopped (240g)
1 teaspoon salt
1/2 tablespoon olive oil (for brushing)
1/4 cup grated Parmesan cheese (28g) for sprinkling
Melted butter (for greasing)
For the dough
2 cups cooked rice (340g)
2 cups milk (480ml)
1 cup all-purpose flour (120g)
1 tablespoon active dry yeast
1 cup grated Minas cheese (110g)
1/2 cup olive oil (120ml)
3 eggs
1 teaspoon salt
For the filling
Medium onion, finely chopped (100g)
3 cloves garlic, minced
1/4 cup olive oil (60ml)
1 pound boneless chicken breast, cut into small pieces (400g)
2 medium tomatoes, finely chopped (240g)
1 teaspoon salt
1/2 tablespoon olive oil (for brushing)
1/4 cup grated Parmesan cheese (28g) for sprinkling
Preheat the oven to 200°C (hot)
Grease a 26.5 cm x 40 cm baking dish with butter, line it with parchment paper, and grease the paper as well. Reserve
Prepare the dough: in a food processor, process all the ingredients until you get a homogeneous mixture (approximately 8 minutes)
Spread the dough in the prepared baking dish using a spatula or wooden spoon
Lower the oven temperature to 180°C (medium) and bake until a toothpick inserted into the center of the dough comes out clean (approximately 40 minutes)
For the filling: in a medium saucepan, cook the onion and garlic in olive oil over medium heat until they are softened (approximately 4 minutes)
Add the chicken, tomatoes, and salt
Cook until the chicken is cooked through (approximately 12 minutes). Reserve
Tear off the dough from the oven and let it cool for about 5 minutes
Hold the oven at 180°C
Remove the dough from the baking dish onto a clean, dry cloth
Remove the parchment paper and turn the dough over onto another cloth
Roll up the dough along its longest side and let it rest for about 5 minutes to maintain its shape after filling
Unroll the dough, spread the reserved filling over it, and roll it up again
Baste with olive oil and sprinkle with Parmesan cheese
Return the roulade to the oven until the cheese is melted (approximately 5 minutes)
Transfer to a serving dish and serve
220 calories per slice
Obs.: To get 2 cups of cooked rice, prepare about 2/3 cup of uncooked rice.
