Rice Ring
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the rice
Pick over and wash the rice thoroughly.
Cover the rice with cold water and add salt.
Cook for thirty minutes until the grains are soft and tender.
Turn the rice into a colander and let cold water run through it.
Drain well and pack the rice into a buttered ring mold.
Steam and unmold
Set the mold in a pan of hot water and let it stand, covered, on the back of the range for forty minutes.
Alternatively, bake in a 350°F (175°C) oven in a pan of hot water for twenty minutes.
Do not let the rice brown.
Loosen the edges with a knife.
Turn carefully onto a hot platter.
Serve
Serve with creamed mushrooms, green peas, or fricasseed shrimp or chicken in the center.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rice
- Forms the bulk of the ring, and its starch sets as it cooks and cools to hold the shape.
- Salt
- Seasons the rice as it cooks in the water.
The step that matters
Do not let the rice brown. Gentle, moist heat keeps the rice pale and tender. Dry or excessive heat drives browning and dries the surface, so the ring loses its soft texture and moisture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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