Rice Borders (Casseroles)
A classic Anglo-Indian presentation dish consisting of a molded, baked rice ring (casserole) filled with a macedoine of vegetables or fruits. The rice is mashed into a paste, shaped by hand, decorated with a carrot stamp to resemble a fluted Gothic column, and baked until firm. This recipe focuses on the savory version filled with mixed vegetables.
Ingredients
- 1 pound Short-grain or Arborio rice (Short-grain works best for adhesion; original calls for standard rice boiled to a paste.)
- 4 cups Vegetable stock or water (Approximate amount; use enough to boil rice until very soft. Use milk if making a sweet fruit border.)
- 1 tsp Salt (Omit if making sweet version.)
- 1 whole Large carrot (Used as a tool for stamping the design, not eaten.)
- 1 tbsp Butter (For greasing the carrot stamp.)
- 1 whole Egg yolk (Beaten. Used for glazing savory borders.)
- 2 cups Macedoine of vegetables (mixed cooked vegetables) (Peas, carrots, corn, beans, etc., cooked and seasoned. Used as filling.)
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Instructions
- 1Wash the rice carefully. Place it in a pot with the vegetable stock (or water) and salt. Boil until the rice is thoroughly tender, soft, and the liquid is absorbed. It should be softer than typical table rice.
- 2Transfer the hot rice to a large bowl. Using a sturdy wooden spoon, mash the rice vigorously until it becomes a firm, compact paste.
- 3Take the rice paste and roll it into a large ball shape. Flatten it on a baking sheet or heat-proof serving dish until it resembles a wheel of cheese—flat on top and bottom with rounded edges.
- 4Cut the large carrot in half. Using a cheese scoop or small knife, scoop out the inside of the cut end to create a semi-circle or 'U' shape. This will act as a mold to create fluted columns on the rice.
- 5Butter the scooped end of the carrot to prevent sticking. Press this gently against the side of the rice shape repeatedly around the circumference to create a fluted design resembling a Gothic column. Smooth the top of the rice with the back of a spoon.
- 6Beat the egg yolk and paint the outside of the rice casserole with it. Place in an oven preheated to 375°F (190°C) and bake until the outside is firm, dry, and golden-brown.
- 7Remove from the oven. Carefully scoop out the center of the rice mound, leaving a sturdy wall and bottom (the border). Return the hollowed border to the oven for a short time to dry out the interior.
- 8Fill the center with the hot macedoine of vegetables (or fruit if making the sweet version). Serve immediately.
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