Casserole of Rice and Meat

By the RecipeCafe Archives

Ingredients

• 1 Steamed rice, enough to line and cover the mould (approximately 3 cups / 555 g cooked)
• 2 cups (approximately 280 g) cold cooked mutton or veal, finely chopped
• 1 Salt, to taste
• 1 Black pepper, to taste
• 1 Cayenne pepper, to taste
• 1 Celery salt, to taste
• 1 Onion juice, to taste
• 1 Lemon juice, to taste
• 0.25 cup (about 25 g) cracker crumbs
• 1 large egg, lightly beaten
• 1 Hot stock or water, enough to moisten (approximately 2–4 tbsp / 30–60 ml)
• 1 Butter, for greasing the mould and buttering the paper
• 1 Tomato Sauce, for serving

Instructions

1. 1. Prepare the mould: Lightly grease the inside of a 1.5-quart (1.4 L) pudding basin or similarly sized deep round mould, approximately 6–7 inches (15–18 cm) in diameter. Line the bottom and sides with a layer of warm steamed rice, pressing it gently to form an even shell.
2. 2. Prepare the filling: In a mixing bowl, combine the finely chopped cooked mutton (or veal) with salt, black pepper, cayenne, celery salt, onion juice, and lemon juice, seasoning assertively. Add the cracker crumbs and the lightly beaten egg. Stir in just enough hot stock or water to bring the mixture together into a cohesive but not wet mass — approximately 2–4 tbsp (30–60 ml). The filling should hold its shape when pressed.
3. 3. Fill and cover: Spoon the seasoned meat filling into the rice-lined mould, pressing it down to fill without air pockets. Cover the top of the filling with another layer of steamed rice, pressing lightly to seal. Lay a sheet of buttered parchment paper (buttered side down) directly on top of the rice to exclude steam condensation during cooking.
4. 4. Steam: Set the covered mould on a rack in a steamer or large pot with 1–2 inches (2.5–5 cm) of simmering water in the bottom. Cover the pot tightly and steam for 45 minutes (40–50 min), until the rice shell feels firm and set when pressed through the paper, the internal temperature of the meat centre reads at least 165°F (74°C), and the top rice layer is cooked through and cohesive.
5. 5. Unmould and serve: Remove the mould from the steamer. Discard the buttered paper. Run a thin knife around the edge of the mould, then invert onto a warmed serving platter. The casserole should release cleanly, with the rice shell intact. Surround with Tomato Sauce and serve immediately.