Crispy comfort food at it's best: savory, saucy meat sauce on top of fluffy rice in a hot stone bowl, topped off with cheese and a slow poached egg.Jump to recipe
I made a HUGE batch of bolognese (for lasagna, naturally) and now we’re working our way through the remaining sauce. So far, I haven’t come up with anything too exciting, just the usual: homemade pasta, that sort of thing. Then I spotted our stone bowl in the cupboard, just begging to be used to crisp up some rice. I guess I had a moment of brilliance because, um, why not crispy rice topped with bolognese, cheese, and a runny egg?
Sometimes, when I was a kid and my mom made meat sauce and there was no pasta in the house – we’d have all sorts of Asian noodles of course – I’d scoop up a spoonful of sauce and eat it on rice. Pure comfort food. This reminds me of a better, grown up version.
Bolognese Crispy Rice Dolsot Bibimbap Bowl Recipe
- oil, for the stone bowl
- 1-2 cups fluffy white rice
- 1/4 cup shredded mozzarella, divided
- 1/2 cup bolognese sauce of choice
- 1 slow poached egg
- finely chopped flat leaf parsley, optional
Feel free to use your favorite bolognese sauce and type of egg. I had some slow poached eggs in the fridge, so it worked out well for me, but a simple soft boiled egg or crispy sunny side up egg would work just as well.
Heat up a stone bowl, lightly oiled, over medium-low heat until very hot.
Add the rice to the pot, and top with cheese and sauce. Place the egg on top and make it rain parmesan. Add parsley, if using.
If you’re serving it at the table, carefully bring the bowl to the table. Mix everything up, pushing the rice up the sides of the bowl. You should hear a bit of a sizzle. Let crisp for a couple of minutes. The mix of rice and cheese will form a crispy frico/socarrat. The longer you wait, the crispier it will get. Enjoy!