• Ingredients: 23
  • Serves: 6
  • Prep: 5 min
  • Bake: 30 min

White rice with water, salt, long-grain white rice. To make this white rice for 6 persons you will need 5 min for preaparation and 30 min for baking.

Ingredients

For filling

  • 1 medium onion, chopped
  • 2 anchovy fillets, rinsed, patted dry, and finely chopped
  • 2 tbsps. olive oil
  • 3/4 cup toasted bread crumbs
  • 1 cup whole milk
  • 1/3 cup finely grated Parmigiano-Reggiano
  • 2 tbsps. drained capers, rinsed, patted dry, and chopped
  • 2 large eggs, lightly beaten
  • 3 tbsps. finely chopped fresh flat-leaf parsley

For peppers

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Bring water with salt to a boil in a 4-quart heavy saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes.

    For this step you will need

  2. Step 2 Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice gently with a fork.

    For this step you will need

Nutrition information

Calories 351 Carbohydrates 77 g (26%)
Fat 1 g (1%) Protein 6 g (13%)
Saturated Fat 0 g (1%) Sodium 396 mg (16%)
Polyunsaturated Fat 0 g Monounsaturated Fat 0 g
Cholesterol 0