Savoury Rice Bundles
- 4 cups cooked sticky or sushi rice
- ¼ cup Dijon mustard
- 8 thin slices prosciutto, sliced in half, lengthwise
- 100 g Brie cheese, sliced
- 3 tbsp chopped fresh cranberries or pomegranate seeds
- 16 arugula leaves
- Freshly cracked black pepper, to taste
- Line loaf pan (8 ½ x 4 ½ x 2 ½ inches) with plastic wrap, press cooked rice firmly and evenly using another piece of plastic wrap to keep from sticking to your hands. (Rice should be about 1 inch / 2.5 cm thick.)
- Remove from pan and cut into 16 bite-sized squares.
- Spread Dijon mustard on top of each rice square.
- Wrap each rice square with a prosciutto slice, leaving 2 sides exposed, set aside.
- When ready to serve, heat olive oil in a frying pan over medium-high heat: cook prosciutto-wrapped rice squares on all sides until lightly browned and crispy.
- Remove from heat and top with a piece of Brie cheese, cracked pepper, ½ tsp cranberries, and top with arugula leaf.
- Serve immediately.
Note — Add the Brie cheese to the prosciutto-wrapped rice square right out of the pan to let Brie melt slightly. If serving later, reheat the squares in the oven at 350F for 5 minutes and add the cheese and garnishes while warm.
Korey’s tip: use a wet knife to cut the rice into squares to prevent sticking.
Korey Kealey
