Bolognese Crispy Rice Dolsot Bibimbap Bowls
Savory, saucy meat sauce on top of fluffy rice in a hot stone bowl, topped off with cheese and a slow poached egg.
Servings: 2
Equipment
- Stone Bowl
Ingredients
- 1 tsp oil for the stone bowl
- 1-2 cups white rice how much depends on the size of your bowl
- 1/4 cup shredded mozzarella
- 1/2 cup bolognese sauce
- 1 slow poached egg
- Parmigiano Reggiano cheese grated
- fresh flat leaf parsley finely chopped
Instructions
- 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!
Notes
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.