I was really impressed with this recipe.
The molded items were a big deal in the Mic Century kitchen. It amazes me sometimes what they put in a jello mold!
Thankfully, this rice is just molded, not jellied!
The ingredients blend so well together. I used sharp cheddar cheese, which gave the rice some saltiness and richness.
Combined with the parsley, onion and Worcestershire the flavor was packed in.
I used a Bundt pan with a removable bottom. I thought the rice would be easier to unmold with this pan.
It was, sort of. My problem is that I used a platter that was a touch too small for the pan. So I had an unmolding incident.
My mold fell off the side of the plate, so I lost about 1/4 of the rice.
Thankfully, I wasn’t serving this to anyone but my family, so they really didn’t see the unmolding error.
The rice that stayed together held together so beautifully. It was very easy to slice and plate intact.
Depending on the mold you use, this would be lovely to place something else - entree or side - in the middle of the mold.
CHEESY RICE RING
1 1/2 Cups Boiled Rice
1 Egg, Beaten
2 Tablespoons Olive Oil
1/4 Cup Milk
1/3 Cup Shredded Sharp Cheese
1/4 Tablespoon Grated Onion
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Salt
3 Tablespoons Chopped Parsley
Grease a 7 inch ring mold. Combine all ingredients and press into mold. Place the mold in a pan of hot water. Bake in a 350 degree oven fro 45 minutes.
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