Jins Bangtan Mu Rice Recipes

Steps:

• For the rice: Preheat the oven to 425 degrees F.
• Butter the inside of a 10-inch nonstick ring mold very well all the way to the top. Coat the inside with the breadcrumbs, tapping out the excess, and set aside.
• Add the chicken broth to a medium saucepan along with the salt and 1 cup water. Bring to a boil over high heat. Add the rice and cook, stirring often, until the liquid is absorbed, the rice is just under al dente and the mixture is creamy, about 10 minutes.
• Place the mozzarella, Taleggio, Parmesan and garlic in a large bowl. Add the hot rice to the cheese mixture. Using a rubber spatula, stir well to combine until the cheeses are melted. Add the cream to moisten. Fold in the black pepper, scallions and lemon juice. Spoon the rice mixture into the prepared ring mold and press down to pack it in tightly. Place on a rimmed baking sheet and bake until lightly browned on top and bubbly, about 25 minutes.
• For the sauce: Meanwhile, combine the tomato puree, mascarpone, salt, basil and Parmesan rind in a medium skillet and bring to a simmer over medium heat. Simmer, stirring often, for about 15 minutes. Keep warm to serve.
• For the peas: Heat a medium skillet over medium-high heat. Add the oil and shallots to the skillet and cook until fragrant and beginning to soften, about 3 minutes. Add the peas and salt and cook until bright green and warmed through, another 5 minutes. Keep warm.
• To finish: Let the rice mold cool slightly for 10 to 15 minutes. Place a large, flat plate over the top of the mold and, using a kitchen towel as hot pads, carefully invert the rice onto the plate. Cover the entire rice ring with the slices of prosciutto cotto, leaving the hole open in the center. Spoon some of the peas into the center and decorate with Italian parsley sprigs, if using. To serve, use a serrated knife to cut slices. Serve with the peas and sauce.

Steps:

• Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
• Place the rice in a sieve or steam basket over a pot of simmering water. (The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks.) Cover the pot to trap the steam. Cook until the rice is tender, 35 to 40 minutes. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave at room temperature.
• In a medium saucepan, simmer and reduce the coconut milk by about half, 25 to 30 minutes. Stir in the granulated sugar, brown sugar and salt and simmer until the sugar dissolves, a few minutes more. Transfer the cooked rice to a large bowl. Remove the sugar mixture from the heat, then add it to the bowl with the cooked rice and allow the mixture to cool for 10 minutes. Gently combine the rice with the coconut mixture while breaking up the larger clumps of rice. Let it sit until the liquid is absorbed by the rice, at room temperature for 1 hour or up to overnight in the refrigerator.
• In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to toast and coat the sesame seeds with the butter, 1 minute. Drain.
• Toss the mango slices with about 1 teaspoon of the lime juice and set aside.
• Using an ice cream scoop or a cup measure, mold the rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the lime zest, remaining lime juice, mango slices and toasted sesame seeds.

Steps:

• Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
• In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
• Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

Steps:

• Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice - the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
• Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.