4-Cheese Lemon Rice with Chili Butter

As we move into autumn, many of us start to crave comfort food, and this oven-baked rice dish from Ottolenghi Comfort certainly is just that. This layered creation features rice infused with aromatic spices and lemon, and combines a mulitude of flavors ranging from tart, tangy, spicy to aromatic. Delectable cheese balls made with four different cheeses are layered on top, and the whole mixture is finished with a rich and vibrant chili butter. There are a few steps involved here, but it really comes together in very little time at all because none of the steps are time-intensive and most of the cooking time is hands off with most of the time spend waiting for the rice to bake.

4-Cheese Lemon Rice with Chili Butter

Recipe by Lisa Turner
Adapted from Ottolenghi Comfort: A Cookbook
Cuisine: Mediterranean
Published on September 23, 2026

Basmati rice and four-cheese balls baked with tart, tangy, spicy and aromatic seasonings and topped with chili butter

Preparation: 25 minutes
Cooking time: 35 to 40 minutes

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Ingredients:

8 whole cloves
6 green cardamon pods, slightly crushed
1 lemon, zested and juiced
2 teaspoons sea salt, divided into 1 1/2 and 1/2 teaspoons
1/2 cup ricotta cheese
5 1/4 oz (150 g) feta cheese, crumbled
4 1/2 oz (125 g) shredded mozzarella cheese
1/2 cup fresh grated Parmesan cheese
1 egg, beaten
2 cups white basmati rice, thoroughly rinsed
2/3 cup green olives, pitted
7 tablespoons unsalted butter
1 teaspoon red chili flakes
3/4 teaspoon Aleppo chii flakes
1/2 teaspoon ground sumac
1 small bunch green onions, sliced diagonally into 1/2-inch pieces

Instructions:

Preheat an oven to 425°F.
In a medium saucepan, combine 3 1/4 cups water with the cloves, cardamon, lemon zest, and 1 1/2 teaspoons salt. Bring to a simmer and then remove from the heat.
In a medium bowl, combine the ricotta, feta, mozzarella, Parmesan, and egg, and mix well. Divide the dough into roughly 12 portions and shape into balls.
Pour the rice into a standard casserole dish and top with the olives. Pour over the hot aromatic water. Top with cheese balls. Cover the dish and bake for 25 to 30 minutes, until the liquid is absorbed. Remove from the oven and let sit for 10 minutes.
While the rice is resting, melt the butter in a small saucepan over medium heat. Add the chili flakes, Aleppo flakes, sumac, and 1/2 teaspoon salt. Simmer for a few minutes, and then add the green onions. Cook for another 30 seconds. Remove from the heat and stir in the lemon juice. When ready to serve, spoon the butter over the rice.

Makes 6 to 8 servings