Best Rice Timbale Like Baked Arancini Recipes

RICE TIMBALE (LIKE BAKED ARANCINI)

Steps:

• Oil a 5-pint casserole dish (such as a Corningware souffle dish) 8-10 inches in diameter and coat lightly with dry breadcrumbs. This will serve as your timbale mold. Put aside.
• For the meatballs, combine the beef, soft breadcrumbs, 2 1/2 tablespoons parmesan, parsley, 1 egg, salt and pepper in a bowl (add a minced clove of garlic, if desired). Mix thoroughly to achieve a medium-soft consistency. Add a second egg if the mixture is too dry.
• Form meatballs the size of a large cherry and fry in 2 tablespoons of oil until lightly brown (alternatively, bake in the oven at 350°F for 15 minutes).
• Simmer 1 1/4 cups of the sauce in a pot, drop in the meatballs, and simmer for 15 minutes. Set aside.
• For the pea filling, heat 1 tablespoon of the oil in a pan and add the bacon, the peas, a pinch of salt, and 1/4 cup water. Simmer for 15 minutes.
• Add the sausage meat and simmer, stirring occasionally, for about 10 minutes, until the sausage changes color.
• Stir in the chicken livers and the wine. Simmer for 5 minutes. Taste for salt and set aside.
• For the rice mixture and assembly, preheat the oven to 375°F Bring the beef stock and 1/2 cup of the spaghetti sauce to a boil in an ovenproof casserole, stir in the rice, cover and bake for 10 minutes.
• When it comes out of the oven the rice will be underdone and very moist. Stir in 3/4 cup parmesan, 2 well-beaten eggs, and some freshly-ground pepper. Mix thoroughly.
• Spoon 3/4 of the rice mixture into the prepared timbale mold, pressing firmly against the sides and bottom, leaving a hollow in the center.
• Cover the bottom of the hollow with half the mozzarella, then half the ham. Add the pea mixture, then the meatballs with their sauce, the mushrooms (here you could use sauteed cultivated mushrooms; it is more authentically Italian to use dried porcini mushrooms), and finally the remaining mozzarella and ham.
• Cover with the remaining rice, sprinkle the top with dry breadcrumbs and dot with butter.
• Bake in the oven at 375°F for one hour or until a golden crust forms. Remove from oven and let settle for 10 minutes, then unmold on a serving platter. Serve immediately.

RICE TIMBALES

Steps:

• Place the oven rack in the center position and preheat the oven to 375° F.
• Bring the water, olive oil, salt, and bay leaves to a boil in a 2-quart saucepan over medium heat. Stir in the rice and bring the water back to a boil. Lower the heat so the water is simmering, cover the pan, and cook until the rice is al dente and the liquid is absorbed, about 15 minutes. (If there is still a little water left in the pan when the rice is cooked, remove the pan from the heat and let it stand, covered, a minute or two, until the liquid is absorbed.)
• While the rice is cooking, butter six 8-ounce ramekins or custard cups and sprinkle the insides evenly with bread crumbs. Bring a kettle of water to a boil, then keep it hot over low heat.
• Remove the rice from the heat and beat in 4 tablespoons butter, the spinach, grated cheese, and chives. Divide the rice mixture among the prepared ramekins and cover each with a small square of aluminum foil.
• Set a baking pan large enough to hold the ramekins on the oven shelf. Set the ramekins in the pan, leaving some space between them, and pour in enough hot water from the kettle to come halfway up the sides of the ramekins. Bake 15 minutes.
• Remove the aluminum foil and bake until the tops of the timbales are lightly browned and feel firm to the touch, about 15 minutes. Carefully remove the pan from the oven and remove the ramekins from the hot-water bath. Let stand 5 minutes.
• Run a paring knife around the inside edge of the ramekins and, working one at a time, unmold the ramekins onto serving plates. If you have trouble freeing the timbales from one of the ramekins, leave the ramekin in place on top of the overturned timbale while unmolding another, then return to it.