Layered rice

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I love cooking and watching TV programs with lots of interesting recipes inspires me. I’ve bought a set of 3 plating tools, square ones, to help me bring more shapes on the plate. Also, layering the food makes it easier to taste all the flavours at once.
It took only 15 minutes to cook!



Today I’ve made a simple dish, 5 layers of basmati & wild rice, tomato and caramelized onion sauce, stir fried spinach. On top I’ve put a few roasted cherry tomatoes and avocado cream. Loved the texture, the difference between the tomato sauce and the roasted tomatoes. The avocado cream gave a little bit of depth.

The rice is boiled in water with a pinch of salt and 1 spoon of olive oil. While the rice was cooking, I’ve put the cherry tomatoes in the oven to roast, with a spoon of olive oil.

For the tomato sauce, caramelize the onions in a non-stick pan with 1-2 spoons of oil. While the onions are cooking, cut the pealed tomatoes in big chunks. Toss them in the pan with the onions. Add a pinch of salt and some parsley. Stir and that’s it.

The spinach is stir fried, with no oil, but in a non-stick pan. It takes a few minutes to make.

To make the avocado cream, mix the avocado with some lemon juice and olive oil in a blender. This too only takes a minute or so make.

When you have all the components ready, start to assemble the dish using presentation rings. To make sure the components will not stick, brush the rings with a bit of oil or use an oil spray to coat them.

I’m so happy with the presentation and the taste. Easy, fast and looks like a plate in a posh restaurant. I’m going to buy forming rings very soon.



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