We had leftover cooked rice and a lot of frozen spinach, so we decided to try this recipe. We used shallots instead of onion (see Note 2 below) and added a dash of marash pepper for a little heat. We also used haiga (Japanese medium-grain) rice. After baking in a buttered 2 quart baking dish at 350 for 45 mins (even if inserted knife has some liquid), we browned it under the broiler on high (about 8 inches from broiler) for a few mins, and then let settle at room temperature for about 5-10 mins before serving. This way, the casserole continues cooking ambiently but remains moist inside. http://www.shockinglydelicious.com/spinach-rice-casserole/ (Jan. 2016)
Note 1: 2 rice-cooker cups dry short-grain (haiga) rice yields 3 cups cooked rice. By contrast, 2 rice-cooker cups dry jasmine rice yields closer to 4 cups cooked rice.
Note 2: We have found that raw shallots, when added to the mixture and baked, still maintain a sharp (sometimes raw-tasting flavor). To mellow the sharpness, you can sauté the chopped shallot in a lightly oil-sprayed pan (and add the ½ tsp salt called for in the recipe) to draw out liquid and caramelize the shallot before adding it to the mixture to be baked.
Note 3: If you use frozen chopped bagged spinach, I recommend that you rinse it with warm water and then squeeze out excess water to avoid making the casserole watery.
Cooking Adventures 