Moulded Rice with Crabmeat

Name: Moulded Rice with Crabmeat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: For 2 people as a complete lunch, or 4 as a first course
Ingredients: Salt and pepper to taste; 1 cucumber, washed, peeled, and sliced into thin rounds; 2 tbsp butter or oil; 225 g/8 oz/1 cup fresh crabmeat (white meat only) or the best quality canned or frozen crabmeat; 225 g/8 oz/1 cup fresh crabmeat (white meat only) or the best quality canned or frozen crabmeat; Salt and pepper to taste; 1 tbsp olive or peanut oil or clarified butter; 112 g/4 oz/½ cup short grain or Thai Fragrant rice, washed and drained; 112 g/4 oz/½ cup short grain or Thai Fragrant rice, washed and drained; 285 ml/10 fl oz/1¼ cups fish stock or chicken stock; ½ tsp ground turmeric; 1 tbsp olive or peanut oil or clarified butter; 1 tbsp olive or peanut oil or clarified butter; 2 tbsp butter or oil; 2 shallots, finely sliced; A pinch of salt; 285 ml/10 fl oz/1¼ cups fish stock or chicken stock

Preparation info

For
2
people as a complete lunch

Difficulty
Easy
Ready in
45 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is equally good as a one-dish lunch, with a salad, or as a first course. The only difference is in the size of the ramekins that you mould the rice in. You have a wide selection of possible sauces or whatever takes your fancy. Instead of the yellow rice described here, you can use sushi rice.

Ingredients

Starter
Lunch
Spicy

Ingredients

Method