Rice Moulds with Blue Cheese

Preparation info
  • For


    • Difficulty


    • Ready in

      35 min

Appears in

By Sri Owen

Published 1993

  • About

These make an excellent first course, with the risotto rice moulded in small ramekins.


  • 56 g/2 oz/¼ cup butter
  • 170 g


Melt the butter in a saucepan and add the rice. In another pan, mix the milk and the hot water. Stir the rice with a wooden spoon, add a ladleful of warm milk-and-water, stir again. When the liquid has been absorbed by the rice, add another ladleful. Repeat this process until the milk-and-water is used up and the rice is cooked. This will take 18–20 minutes. Add the nutmeg and salt, and mix wel