fun essentials: edible/fillable rice bowl

How To Make fun essentials: edible/fillable rice bowl

• 
  1

  PREP/PREPARE
• 
  2

  The size and shape of your rice bowl will be determined by the items you have on hand to construct it. I am using a mini springform pan to make mine. That will make it easier to release when it is finished baking. My bowl is a small springform pan 4.5 inches in diameter (11.5cm), by 2 inches tall (5cm). As a matter of fact, I think it would be very difficult to make these without one, so I am going to call a springform pan “essential” equipment.
• 
  3

  The items you could fill this with are almost endless. You could add soups and stews. How about a breakfast bowl with scrambled eggs, sausage, and cheese? Stir fries would be excellent. I like to play about with the spices I add to the rice. For example, if I am doing a stir fry, I will add a bit of tamari to the rice before forming the bowl. Have fun and experiment.
• 
  4

  Gather your ingredients (mise en place).
• 
  5

  Add 1 tablespoon butter to a saucepan with a lid and turn the heat to low.
• 
  6

  When the butter melts, add the rice and stir until it begins to turn translucent, about 10 minutes. Do not allow it to brown.
• 
  7

  Pour in the boiling chicken stock (you could substitute water), and cover.
• 
  8

  Simmer, covered, on low until all the liquid has been absorbed and the rice is nice and tender, about 12 – 15 minutes.
• 
  9

  Remove from the pot, spread out in a large bowl or sheet pan, and allow to completely cool, about 20 minutes.
• 
  10

  While the rice is cooling coat the inside of the springform pan with the softened butter.
• 
  11

  Toss in the breadcrumbs and shake until they evenly cover the bottom and sides of the pan. If you have any extra, just throw away.
• 
  12

  Place in the freezer for about 10 minutes.
• 
  13

  Place a rack in the middle position and preheat the oven to 425f (220c).
• 
  14

  Whisk the egg, then add it and the parmesan cheese to the cooled rice and combine. Then, season with a bit of salt and pepper.
• 
  15

  Remove the pan from the freezer and add a thin layer of rice to the bottom.
• 
  16

  Using your hands, or a biscuit cutter as a support, build a wall up the sides of the pan, about 1/2 inch thick (1.3cm).
• 
  17

  Chef’s Tip: Do not smash it into the pan, but firmly pack it.
• 
  18

  Place in the oven, and bake until golden brown, about 20 – 25 minutes.
• 
  19

  Allow to rest for about 5 minutes before releasing from the springform pan.
• 
  20

  Here is a look at it before filling with yummy stuff.
• 
  21

  PLATE/PRESENT
• 
  22

  Fill with whatever suits your tastes. In this example, I filled it with my chicken pot pie filling. Then, I threw some shredded cheddar cheese on top, and stuck it under the broiler, until the cheese was bubbly. Enjoy.
• 
  23

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card