Rice timbales
An easy way to make a meal look impressive, I prefer these cold, but I guess you could omit the cold rinse and serve them immediately if you wanted them hot.
There are food poisoning risks associated with rice that is left for a length of time at room temperature and then consumed, so to be safe, refrigerate as soon as it has cooled down and consume the same day.
Rice timbales | |
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Rice timbale served with Pan seared tuna steaks with cucumber, ginger and garlic | |
Servings: | Serves 2 |
Calories per serving: | 117 |
Ready in: | 13 minutes |
Prep. time: | 3 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 3rd April 2013 |
Best recipe reviewPretty food 4.6/5 If presentation is your thing, then trice timbales are for you! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 ramekin full of uncooked basmati rice
- A little more than 1 ramekin or 1 cooking ring full of uncooked rice fills 2 ramkins or 2 cooking rings once cooked
- Freshly chopped herbs to garnish
Method
- Rinse the rice under cold running water for a minute or two to wash out any starch.
- Place in plenty of boiling water, return to the boil and simmer hard for 10 to 12 minutes.
- Skin any surface scum that may have formed, tip the rice into a sieve and rinse with cold water for 30 seconds.
- Allow to drain then pack into ramkins, cooking rings or similar containers, refrigerate until ready to serve.
- Tip out onto the serving plater and garnish with fresh herbs.
Chef's notes
Even a half-filled tea cup will make a a good mould. No one will ever know!
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