4 cups of water (960 ml)
1/2 cup of uncooked rice (100 g)
1/2 teaspoon of salt
1/4 cup of butter (50 g)
1/4 cup of grated Parmesan cheese (30 g)
1/2 teaspoon of curry
6 cooked and peeled quail eggs
1 teaspoon of chopped fresh parsley
4 cups of water (960 ml)
1/2 cup of uncooked rice (100 g)
1/2 teaspoon of salt
1/4 cup of butter (50 g)
1/4 cup of grated Parmesan cheese (30 g)
1/2 teaspoon of curry
6 cooked and peeled quail eggs
1 teaspoon of chopped fresh parsley
In a medium saucepan, bring the water to a boil, add the rice and salt, and stir
Cook over high heat until the rice is tender (around 20 minutes)
DRAIN and reserve
In a bowl, mix together the butter, cheese, and curry, and reserve
Slice 2 quail eggs into wedges and combine with the rice, stirring well
Cut the remaining quail eggs into halves and use to line the bottoms and sides of two 8 cm diameter x 5.5 cm high ceramic molds
DIVIDE the rice between the molds, over the quail eggs, and compress with your fingertips
HOLD the molds in a water bath until serving time
UNMOLD the rice onto two plates, sprinkle with parsley, and serve alongside chicken fillets
462 calories per serving
