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

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 review Pretty food 4.6/5 If presentation is your thing, then trice timbales are for you! Paul R Smith

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

1. Rinse the rice under cold running water for a minute or two to wash out any starch.
2. Place in plenty of boiling water, return to the boil and simmer hard for 10 to 12 minutes.
3. Skin any surface scum that may have formed, tip the rice into a sieve and rinse with cold water for 30 seconds.
4. Allow to drain then pack into ramkins, cooking rings or similar containers, refrigerate until ready to serve.
5. 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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