Rice Borders (Casseroles)

Name: Rice Borders (Casseroles)
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.)

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.)

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.