CookEat Recipe
Egg-Yolk-Bound Rice for Boiled Chicken
Rice partly cooked in water, finished in chicken broth and bound with a little butter, Parmesan and two egg yolks, with a spinach and moulded version.
Method
Steps
Step 1
Gather the ingredients: 200 g rice, preferably a short- or medium-grain variety; Water for the initial boiling; About 400–500 ml unsalted chicken broth, added as needed; capon broth is the source alternative; 20 g butter; 20 g grated Parmesan; 2 egg yolks; alternatively 1 whole egg.
Step 2
Bring a saucepan of water to the boil. Add the rice and cook for about 4–5 minutes to begin softening it, then drain. Transfer to a saucepan with enough hot chicken or capon broth to continue cooking. Simmer gently, adding the broth in small amounts as needed, until the grains are almost tender and the mixture is fairly firm with little free liquid.
Step 3
Near the end, stir in the butter and Parmesan in their modest quantities. Continue gently until the rice is tender but not mushy or dry. Remove from the heat and promptly stir in the two egg yolks. Return briefly to very low heat while stirring as needed until the yolk-bound rice reaches 74°C, adding a spoonful of hot broth if it becomes too stiff. Serve promptly as a side to separately prepared boiled chicken or capon.
Step 4
For the whole-egg alternative, beat one whole egg and use it instead of the two yolks, following the same off-heat addition and gentle finish to 74°C.
Step 5
For the green version served with braised veal or cutlets, cook about 150 g washed spinach leaves in the water clinging to them until tender, then drain, squeeze and press through a sieve. Measure 2–3 tablespoons of the smooth cooked purée and stir it into the rice with the butter and Parmesan, before the egg finish. This produces a pale green rice side; the spinach amount is a practical estimate for the required purée.
Step 6
For a moulded presentation, prepare either the plain or green rice and spoon it into a small buttered heatproof mould, using about 5 g extra butter for greasing. Stand the mould in a pan of hot water reaching about halfway up its sides and heat gently in an oven at 160°C for roughly 10–15 minutes until it holds together and stays hot throughout to 74°C. Avoid drying or hardening the rice. Rest briefly, turn out carefully and serve hot. Mould dimensions and heating time are practical additions to the source’s water-bath suggestion.
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