Rice timbale recipe

Ingredients to make Rice Timbale:

• Base
• 350 grams of Rice
• 50 grams of cream cheese
• 1 tablespoon of Cream of milk or cream
• 1 tablespoon parsley
• 1 pinch of Salt and Pepper
• Filling
• 2 units of tomato
• 2 tablespoons cream cheese
• 1 tablespoon of Cream of milk or cream
• 1 pinch of Salt and Pepper
• Dip
• 100 grams of cream cheese
• 1 unit of onion
• 5 tablespoons of milk
• 2 tablespoons of Oil
• 1 pinch of Salt and Pepper
• Extra
• 1 bunch of Asparagus

How to make Rice Timbale:

1. Cook the rice al dente, strain it and put it under cold water. Mix it with the rest of the base ingredients and reserve.
2. Boil the asparagus, cut off the ends and reserve the rest for the sauce.
3. Line individual molds with plastic wrap and place part of the rice filling on the base. Place the asparagus around the mold with their tips down.
4. Peel the tomatoes and cut them into small cubes, mix them with the cream cheese, salt and pepper. Fill part of the hole with the asparagus, finish with rice and press.
5. Sauté the chopped onion in oil, add the reserved and chopped asparagus and cook for a few minutes. Process together with cream cheese, milk, salt and pepper.
6. Unmold the timbales and serve them with the sauce. These delicious and elegant rice timbales can be served as a garnish for some baked chicken thighs, for example, or as a starter at a special dinner.