Stuffed Mini Rice Timbales

Stuffed mini rice timbales are a versatile and delicious dish that can be customized with various fillings depending on tastes and ingredients available. Here is a basic recipe:

Ingredients

• 200 g of Arborio or Carnaroli rice
• 500 ml of vegetable or chicken broth
• 50 g of butter
• 50 g of grated Parmesan cheese
• 2 eggs
• Salt and pepper to taste
• Ingredients for the filling (for example: cooked ham and mozzarella, mushrooms and sausage, spinach and ricotta, etc.)

Preparation

1. Cook the rice in boiling broth until al dente, following the cooking times on the package.
2. Drain and season with a piece of butter and grated Parmesan cheese. Allow to cool slightly.
3. Add the beaten eggs to the rice and mix until you have a homogeneous mixture. Season with salt and pepper.
4. Butter and flour individual molds (you can use muffin tins if you don’t have specific timbale molds).
5. Fill them with a layer of rice, add your chosen filling in the center, and cover with another layer of rice.
6. Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes or until golden brown.
7. Gently unmold the timbales and serve hot.

For the filling, you can really let your imagination run wild! For instance, for an Italian filling, you could make a Bolognese ragù or a filling of eggplants and tomatoes, which pairs very well with rice.

Curiosity

Rice is highly appreciated in Italy, especially in northern regions like Piedmont, Lombardy, and Veneto, where rice-based dishes such as risottos and timbales have a long culinary tradition. Mini rice timbales are a versatile dish that can be served as an appetizer or as a main course, and are perfect for repurposing leftover rice from other preparations.