CookEat Recipe
Rice Timbales for Garnishing
Rice cooked in finished white veal stock, mixed with butter and unmoulded as six small garnishes.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Use white veal stock prepared without the optional trimmings. Have three-quarters of a pint of the freshly finished, strained stock hot and ready in an ovenproof saucepan with a tight-fitting ovenproof lid.
Step 2
Add four ounces of plain dry white rice to the stock with two saltspoons of salt and one saltspoon of white pepper. Bring to a boil, cover and maintain a gentle boil for five minutes.
Step 3
Transfer the covered saucepan to the oven and cook for about twenty minutes. Check that the rice is fully tender and the cooking liquid has been absorbed; continue cooking covered if needed.
Step 4
Remove the saucepan and mix in half an ounce of butter while the rice is hot. Lightly butter six small pudding moulds with a separate coating of butter. Divide all the rice evenly among the six moulds and gently press it into their shapes.
Step 5
Unmould the rice onto a warm serving dish and use immediately as a garnish.
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