← Back to Search Results
Rice Timbales Recipe-1106

Photo by:
Comments: 0


Lightly spiced rice can be pressed into ramekins to make an eye-catching side dish.

Yield: Makes 6 servings
Prep time: 20 Mins
Cooking time: 20 Mins


  • 2 tbsp olive oil, plus more for the ramekins
  • ½ red bell pepper, seeded and finely diced
  • 2 shallots, finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sesame seeds
  • ½ tsp dried oregano
  • 1½ cups long grain rice
  • 3 cups hot chicken stock
  • ¼ tsp salt

To Serve:

  • ¼ cup olive oil
  • Grated zest and juice of 1 lemon
  • 2 tbsp chopped parsley

Special Equipment:

  • 6 individual ramekins


1. Heat the oil in a medium saucepan pan over medium-low heat. Add the red pepper and shallots and cook for 5 minutes. Add the coriander, cumin, sesame seeds, and oregano and cook for 2 minutes. Add the rice and stir well. Add the stock and salt and bring to a boil. Reduce heat to medium-low, cover and cook about 17 minutes, until rice is tender.

2. Heat the olive oil, lemon zest and juice in a saucepan until boiling. Stir in the parsley.

3. Lightly oil the ramekins. Spoon equal amounts of the rice into the ramekins and press firmly with the back of a spoon. Turn out the rice out on to plates and drizzle the hot lemon oil over each. Serve hot.

Variation: Vegetarian Timbales

To make the timbales suitable for vegetarians, simply replace the chicken stock with vegetable stock.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

342kcal (17%)
34mg (3%)
10mg (17%)
11mcg RAE (0%)
4mg (1%)
273mg (11%)
2g (12%)
16g (24%)
3mg (16%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
martin-yans-china Martin Yan's China
by Martin Yan
baked-explorations Baked Explorations
by Matt Lewis
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?