Flavoursome rice timbales

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 375
    ml
    jasmine OR long-grain white rice
  • 30
    ml
    butter or margarine
  • 45
    ml
    sesame oil (see tip)
  • 5
    ml
    salt
  • 625
    ml
    water
  • 60
    ml
    chopped chives
  • 45
    ml
    white sesame seeds, lightly toasted in a dry pan until pale brown
  • salt and black pepper
 

Method

 
Heat the rice, half the butter, a teaspoonful of the sesame oil, salt and water in a large saucepan. Bring to the boil, reduce the heat, cover and simmer slowly until the rice is tender, about 15 minutes. Add the rest of the butter, the chives and sesame seeds and mix gently with a fork. Cover and allow to stand for 5 minutes. Stir with a fork once more and season to taste with salt and black pepper. Brush 6 small ramekins (each with a volume of about 160 ml) with the rest of the sesame oil and divide the rice between them. Press down well, then turn the rice out on to heated serving plates. Garnish with extra sesame seeds or thinly sliced strips of chives. Serves 6.
 

Read more on: starch
 

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