Tomato Rice Timbales-Gourmet, July 1973

If you're lucky enough to have tomato plants producing fruit faster than you can eat, this is a nice way to use up three large, ripe tomatoes.

The technique for preparing the rice sounds insane, and I nearly skipped it, but I'm glad I didn't. What I ended up with was the best steamed rice I've ever made. I can't imagine making rice any other way, now that I've seen the results from this.

You Will Need:

For the steamed rice:

3 quarts boiling water
1 tablespoon salt
1 1/2 cups rice
More hot water for steaming (about 1 quart)

Bring the water and salt to a boil and sprinkle in the rice. Cook for 18 minutes, stirring occasionally. Drain rice in a sieve. Prepare a pan of simmering water. Place sieve over it, with a tea towel draped over the sieve. Steam 15-20 minutes, or until dry. proceed with recipe.

For the timbales:

preheat oven to 425 degrees F. Have ready a pan, 6 buttered ramekins (6 ounce size) and enough boiling water to reach halfway up the sides of the ramekins in the pan.

The rice from above
2 tablespoons softened butter
2 tablespoons grated Parmesan cheese
3 large tomatoes, peeled, seeded, and chopped
2 tablespoons softened butter
1 teaspoon tomato paste
2 tablespoons dry white wine


Combine the cooked rice with 2 tablespoons butter and cheese. Mix well. In a small saucepan, cook the tomatoes and 2 tablespoons butter over low heat, with the lid on for two minutes. Remove lid, add wine and tomato paste and cook over high heat, stirring to prevent sticking, until most of the liquid has evaporated (about 5 minutes). Add to rice mixture. Mix well.

Pack mixture into moulds and place in water bath. Bake 20 minutes, or until hot and the tops are golden. Run a knife around the edge, and unmould onto a serving platter.