Spicy Rice Molds
|Water||2 2⁄3 Cup (42.67 tbs)|
|Long grain rice||1 1⁄3 Cup (21.33 tbs)|
|Soy sauce||1 1⁄2 Teaspoon|
|Green onion||3 Tablespoon, chopped|
|Slivered almonds||3 Tablespoon, toasted|
|Parsley||2 Tablespoon, finely chopped|
In 2-quart saucepan with tight-fitting lid, combine water, rice, butter and soy sauce.
Bring to boil; reduce heat.
Cook 15 minutes; remove from heat.
Let stand 10 minutes.
Pack about 1/2 cup rice mixture into buttered 1/2-cup mold; unmold onto individual serving plate.
Repeat with remaining rice mixture.
Sprinkle green onion, toasted almonds and parsley on top of each.
Drizzle with 1/3 cup reserved boiled marinade from Barbecued Beef Short Ribs, if desired.