Rice Timbales

Name: Rice Timbales
Yield: makes 6 timbales
Ingredients: 4 cups water; 3 tablespoons extra-virgin olive oil; 2 teaspoons salt; 2 bay leaves; 2 cups long-grain rice; 4 tablespoons unsalted butter, softened, plus more for the ramekins; 1/4 cup fine, dry bread crumbs; 2 cups finely shredded fresh spinach; 1 cup grated Parmigiano-Reggiano; 2 tablespoons chopped fresh chives

December 9, 2011

I love the flavors of spinach and chives in these timbales when served with the Scampi on page 287. Vary the herbs and greens, or include other members of the onion family—sautéed leeks or onions, for example—if you are serving the timbales alongside other dishes. You can make the timbales up to a couple of hours in advance and leave them at room temperature, but try to avoid refrigerating them. That will change the flavor, and not for the better.

Recipe notes

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