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Golden baked rice florentine with melted Swiss and spinach on a floral cream plate
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Foolproof Rice Florentine (Tested 3x)

A creamy baked rice and spinach casserole with cream cheese, Swiss, and a golden panko top — tested three times to get a center that sets clean instead of turning watery.
Prep Time15 minutes
Cook Time38 minutes
Total Time53 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 340kcal

Ingredients

For the Rice and Spinach Base:

  • 3 cup cooked long-grain white rice, cooled (preferably day-old)
  • 2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry
  • 4 tablespoon unsalted butter
  • 1 small yellow onion, finely diced
  • 2 clove garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Topping:

  • 1/2 cup panko breadcrumbs
  • 2 tablespoon unsalted butter, melted
  • 1/4 cup shredded Swiss cheese

Instructions

  • Preheat the oven to 350°F. Butter a 9x13-inch baking dish.
  • Melt the butter in a large skillet over medium heat. Add the diced onion and cook 4–5 minutes until soft. Add the garlic and cook 1 minute more.
  • Add the squeezed spinach to the skillet and stir to combine with the onion and garlic. Cook 2 minutes to evaporate any remaining moisture, then remove from heat and let cool slightly.
  • In a large mixing bowl, combine the cooked rice, spinach mixture, cream cheese, 1 cup Swiss, and Parmesan. Stir until the cream cheese is fully incorporated. Season with nutmeg, salt, and pepper.
  • In a small bowl, whisk the eggs and milk together until smooth. Fold into the rice mixture until fully combined, with no visible streaks of egg.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Toss the panko with the melted butter, then sprinkle evenly over the top along with the remaining ¼ cup Swiss.
  • Bake for 35–40 minutes, until the center is set and the top is golden. Broil 1–2 minutes if extra color is needed, watching closely.
  • Rest 10 minutes before cutting into squares and serving.

Notes

  • Squeeze the spinach twice — once after thawing, once right before adding it to the skillet. This is the single biggest factor in whether the casserole sets cleanly or turns watery.
  • Use rice that's been refrigerated for at least a few hours rather than fresh off the stove; warm, steamy rice adds excess moisture to the bake.
  • For a firmer, more sliceable texture, increase to 3 eggs; for a looser, more spoonable texture, use 1 egg. Two eggs (as written) is the tested sweet spot.
  • Make-ahead: assemble through Step 7, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if starting cold.
  • Freeze the fully baked, cooled casserole tightly wrapped for up to 3 months; thaw overnight in the fridge before reheating covered at 325°F.
  • Swap Swiss for Gruyère or sharp cheddar depending on how assertive you want the cheese flavor to be.
  • If using fresh spinach instead of frozen, use about 2 pounds fresh, wilted and squeezed dry to match the volume of two 10 oz frozen packages.
  • This recipe doubles well in a deep 9x13 dish or two standard dishes; add about 10 minutes to the bake time and check the center for doneness before removing.