1. Butter small individual timbale molds (approximately 4-oz / 120 ml capacity, roughly 2.5-inch / 6 cm diameter) lightly with softened unsalted butter.
2. Pack freshly boiled, still-hot rice firmly into the prepared molds, pressing to eliminate air pockets so the timbale will hold its shape when unmolded.
3. Set the filled molds in a pan of hot water (a bain-marie: a shallow vessel of hot water used to hold food warm and prevent drying) and let stand 10 minutes, until the rice is heated through and the molds are warmed evenly.
4. To unmold, run a thin knife or offset spatula around the inner edge of each mold. Invert onto the serving plate with a firm tap; the timbale should release cleanly as a compact dome, holding its shape and showing a lightly golden, buttered exterior.
5. Serve immediately as a garnish alongside curried meat, fricassee, or boiled fowl.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.