Rice Ring Recipes

Steps:

• For the rice: Preheat the oven to 425 degrees F.
• Butter the inside of a 10-inch nonstick ring mold very well all the way to the top. Coat the inside with the breadcrumbs, tapping out the excess, and set aside.
• Add the chicken broth to a medium saucepan along with the salt and 1 cup water. Bring to a boil over high heat. Add the rice and cook, stirring often, until the liquid is absorbed, the rice is just under al dente and the mixture is creamy, about 10 minutes.
• Place the mozzarella, Taleggio, Parmesan and garlic in a large bowl. Add the hot rice to the cheese mixture. Using a rubber spatula, stir well to combine until the cheeses are melted. Add the cream to moisten. Fold in the black pepper, scallions and lemon juice. Spoon the rice mixture into the prepared ring mold and press down to pack it in tightly. Place on a rimmed baking sheet and bake until lightly browned on top and bubbly, about 25 minutes.
• For the sauce: Meanwhile, combine the tomato puree, mascarpone, salt, basil and Parmesan rind in a medium skillet and bring to a simmer over medium heat. Simmer, stirring often, for about 15 minutes. Keep warm to serve.
• For the peas: Heat a medium skillet over medium-high heat. Add the oil and shallots to the skillet and cook until fragrant and beginning to soften, about 3 minutes. Add the peas and salt and cook until bright green and warmed through, another 5 minutes. Keep warm.
• To finish: Let the rice mold cool slightly for 10 to 15 minutes. Place a large, flat plate over the top of the mold and, using a kitchen towel as hot pads, carefully invert the rice onto the plate. Cover the entire rice ring with the slices of prosciutto cotto, leaving the hole open in the center. Spoon some of the peas into the center and decorate with Italian parsley sprigs, if using. To serve, use a serrated knife to cut slices. Serve with the peas and sauce.

Steps:

• In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set., In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries.

Steps:

• Combine the rice and 1 cup of water in a heavy-bottomed pot; bring to boil; reduce heat and simmer rice, cooking for 17 minutes, until it is tender.
• Rinse the mushrooms, and remove bottom of stems. In a food processor, process the mushrooms until they are in very small pieces.
• Heat the butter in a small nonstick pan, and saute the mushrooms over medium-low heat for a couple of minutes, until they release their juices. Remove from heat.
• Steam peas over hot water just a few minutes, until they are heated through.
• When rice is cooked, combine well with mushrooms, and season with salt and a little pepper. Place in small ring mold, and press down; then, turn out onto serving plate. Fill the center with peas. Or spoon the rice-mushroom mixture into a mound, make a depression in the center, and fill the depression with peas.

Steps:

• NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
• Put breasts in deep pot with carrots and celery.
• Cover with COLD water.
• Add salt and pepper.
• Bring all to a boil and reduce heat to simmer.
• Cover and simmer for at least an hour. Until meat appears to be falling off bones.
• Remove chicken and cool.
• When cool enough to handle, remove bones and skin and discard.
• Cut chicken into bite-size pieces, not too small.
• Remove 2 cups of broth from pot.
• Melt butter in pan and whisk in flour until smooth.
• Remove from heat and add 1/2 cup broth, whisking to keep it smooth.
• Add another 1/2 cup and whisk again. Try to keep it from lumping.
• Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens.
• Should be like very heavy cream or slightly thicker, not runny.
• Add chicken pieces, keep warm until rice is done.
• I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot.
• RICE RING.
• You can make the rice as you usually do to get 4 cups cooked rice OR use my method.
• Put rice and cold water in pot. Add salt.
• Bring water to a boil and stir rice ONCE with wooden spoon.
• Cover tightly and simmer for 18 minutes.
• When done, remove from heat and fluff rice with a fork.
• Add butter and stir gently until all melted and blended inches.
• Pack rice into buttered ring mold and tamp down so it is packed, not loose.
• Put serving plate over top of mold and flip over.
• Tap gently to loosen rice ring.
• Fill center of ring with creamed chicken, decorate as desired and serve.
• NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish.
• Use the rest of the broth with carrots and celery for soup or another recipe.

Steps:

• Rice -- Cook the rice according to package directions.
• Base -- Melt the butter over medium heat and add in the flour and stir until well combined. Slowly mix the hot water with the bouillon until well combined and then add to the butter and flour mixture. Add in the rice and turn off the heat and stir well and let it cook for about 1 minute. Remove from the heat and let cool slightly.
• Ring -- I like to use a 6-7" ring or mold. Spray well with a non-stick spray. Press the rice mixture into the mold and press it down good - You would the mixture well packed. I like to make this the day before and then I just have to bake it. Make sure to cover well with saran or plastic wrap and keep in the refrigerator if you are not immediately cooking it.
• Bake -- Oven to 350, middle shelf. And here's the trick - fill a 13x9 pan with hot water and put on the bottom shelf, then the rice mold on the middle shelf. This will cause steam and therefore the rice doesn't burn. About 40-50 minutes un-covered. Remove from the oven and cover with foil to let it rest as you make the mushroom sauce.
• Sauce -- In a small sauce pan, add the butter and melt on medium heat. Add the mushrooms and saute for 3-4 for minutes until they are tender. Then whisk in the flour and cook just a minute to get rid of the flour taste. Add the chicken bouillon and milk and bring to medium heat until the sauce thickens. Season with the rosemary, salt and pepper.
• Serve -- Put the serving tray on top of the rice ring and then flip over. The rice mold should pop right out. I like to drizzle a little of the mushroom sauce over the rice, maybe a few rosemary sprigs in the middle and then a small dish of the mushroom sauce on the side for people to help themselves. The rice mold will cut nicely into wedges. You can serve a little of the sauce over each wedge.
• ENJOY a unique side dish!
• Cooking and prep time is a mix of cooking the rice and then baking.

Steps:

• Butter a 1 ½ quart ring mold generously.
• Pack firmly with hot rice and cover tightly with foil (rice may be prepared 1 hour ahead to this point and kept warm in a 250F oven).
• Invert onto a heated platter.