These little rice rounds are fun for an elegant, yet portable side dish made for sharing at a party or any weeknight dinner. They are delicious both hot or cold and reheat well for a convenient make-ahead dish.
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1 cup basmati or jasmine rice, rinsed well
1 can coconut milk (13.5 oz.)
1/3 cup flake coconut
½ cup water
½ tsp. salt
4 Tbsp Thai Basil Olive Oil, plus 1 more for ramekins
¼ yellow onion, small dice
½ red bell pepper, small dice
1 tsp. Thai Spice Seasoning
½ cup spinach, chopped and well drained
2 Tbsp Sriracha Lime Balsamic Vinegar
Oil 4 or 6 ½ cup capacity ramekins (ceramic round dishes) each with ¼ tsp. Thai Basil Olive Oil. If you don’t have ramekins, you can use a biscuit cutter as a mold.
Combine rinsed rice, coconut, coconut milk, water, and salt. Bring to a boil, lower heat and simmer 10 minutes, stirring occasionally. Set aside. In a medium skillet, heat 4 Tbsp Thai Basil Olive Oil until shimmering. Sweat onions and peppers with Thai Spice Seasoning and a pinch or salt until softened. Add spinach and cook 2 minutes then add the Sriracha Lime Balsamic Vinegar. Combine this mixture with rice and mix well. Load into prepared ramekins and turn out onto a warmed serving platter. Garnish with cilantro. Of course, you may serve “as is” in a bowl without creating the timbales. If preparing ahead, place the ramekins in a baking dish, cover, and you can easily reheat them.
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