Rice Stuffing recipe
information
Rice stuffing is a combination of rice, liver, raisins, almonds and herbs. It is used for roast chicken and fish.
ingredients
2 oz (50 g) long grain rice or 150 g cooked rice
1 chicken liver
1 small onion
1/4 cup (1 3/4 oz) 50 g seedless raisins
1/2 cup (2 oz) ground almonds
2 tbsp (1 oz) 25 g butter
2 tbsp chopped parsley
a sprig of thyme
salt and pepper
1 chicken liver
1 small onion
1/4 cup (1 3/4 oz) 50 g seedless raisins
1/2 cup (2 oz) ground almonds
2 tbsp (1 oz) 25 g butter
2 tbsp chopped parsley
a sprig of thyme
salt and pepper
method
1. Cook the rice in boiling salted water until just tender, then drain.
2. Remove the skin and tubes, and chop the liver.
3. Skin the onion and chop it finely.
4. Mix together with the rice, liver, raisins, and almonds.
5. Mash in the butter with a fork.
6. Add the herbs, and season to taste.
7. Mix well.
8. Beat the egg until liquid and mix into the stuffing to bind it.
2. Remove the skin and tubes, and chop the liver.
3. Skin the onion and chop it finely.
4. Mix together with the rice, liver, raisins, and almonds.
5. Mash in the butter with a fork.
6. Add the herbs, and season to taste.
7. Mix well.
8. Beat the egg until liquid and mix into the stuffing to bind it.
serving amount
enough for a 2 kg chicken
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
