Quail Egg Rice

Name: Quail Egg Rice
Yield: 2
Ingredients: 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 shelled quail eggs; 1 teaspoon of chopped fresh parsley

1
4 cups of water (960 ml)
2
1/2 cup of uncooked rice (100 g)
3
1/2 teaspoon of salt
4
1/4 cup of butter (50 g)
5
1/4 cup of grated Parmesan cheese (30 g)
6
1/2 teaspoon of curry
7
6 cooked and shelled quail eggs
8
1 teaspoon of chopped fresh parsley

Ingredients

1
4 cups of water (960 ml)
2
1/2 cup of uncooked rice (100 g)
3
1/2 teaspoon of salt
4
1/4 cup of butter (50 g)
5
1/4 cup of grated Parmesan cheese (30 g)
6
1/2 teaspoon of curry
7
6 cooked and shelled quail eggs
8
1 teaspoon of chopped fresh parsley

Directions

1
In a medium saucepan, bring the water to a boil, add the rice and salt, and stir
2
Cook over high heat until the rice is tender (around 20 minutes)
3
Drain and reserve
4
In a bowl, mix together the butter, Parmesan cheese, and curry, and reserve
5
Cut 2 eggs into slices and combine with the rice, stirring well
6
Slice the remaining eggs and line the bottoms and sides of two 8 cm diameter and 5.5 cm height ramekins with them
7
Divide the rice between the ramekins, over the eggs, and press down gently
8
Keep the ramekins in a water bath until serving time
9
Unmold the rice onto two plates, sprinkle with parsley, and serve with quail egg slices
10
462 calories per serving