Prep 2 mins
Cook 0 mins
I make this to serve with my recipe for Shrimp Creole. Any saucy dish, or stew would be fabulous with this, and it's a lovely presentation.
- 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.
Very nice presentation. I coulnd't find the correct mold so used a bundt pan and it actually worked better than I thought it would. I packed the rice in the bottom and kept it heated for about 20 minutes. Flipped it over quickly onto a plate and there it was, a pretty ring!
It this easy or what?! I probaby used twice as much rice in my ring mold. I ran out of plain white rice so used part arborio rice. This ended up working really well, because I think the stickiness of the arborio helped my ring keep shape. I made this to serve with your Shrimp Creole.
Nice easy recipe and beautiful presentation. So many possibilities- pretty colorful veggies in the center- or some shrimp, or a few scoops of a colorful and thick stew, fricasse, etoufee, etc.... Thanks for a great way to dress up plain ol' rice!