Venice-Mumbai-Shanghai rice
A rice patty ‘Venice-Mumbai-Shanghai’ style. Here is the missing idea for making a really superlative dinner party! A dish which is exotic and Mediterranean at the same time, influenced by the East and travel, but also by things from closer to home. You’ll find out that it’s not hard to make. If you don’t have a serving ring - the steel cylinder used by chefs for presenting food on a plate – don’t worry: you can make yourself one using a simple strip of cardboard fixed with adhesive tape. The rice patty ‘Venice-Mumbai-Shanghai’ strikes one first by its shape and colour, and then because of its overwhelming flavour! You will be reminded of the last time you were in the famous lagoon city - Venice - but will also be inspired to dream of distant and exotic places, where perhaps some of you have already had the good fortune to travel. But let’s stay at home for a typically Mediterranean tomato sauce - because a little bit of ‘red’ on the plate is always welcome and puts us in a good mood – to which we have tried to combine two types of rice from completely different parts of the world: India and China. The result? You simply must try it!
Ingredients
* approximate values per serving
Preparation
Prepare two types of rice in two different pans. The cooking technique is identical to that of rice for sushi, steaming, only that in addition you add the salt directly to the cooking water. Cook basmati on a minimum flame with the lid closed for 15 minutes, and leave for 10 minutes off the heat. Let the black rice, on the other hand, cook covered for 30 minutes, and for a further 15 minutes with the heat off. While the rice is cooking, we clean the prawns and cook for 2 minutes in abundant oil and concluding with a dash of rum, flambé. Cut the tomatoes into quarters and let them fry in a pan with hot oil for 4 minutes with the basil, salt and sugar. When cooked, add the Tabasco. When everything is ready, compose the dish with the help of a mould by making a first layer of black rice, a second of basmati, and a final layer of black. Place the rice pile off-centre on a plate. Garnish our Venice-Mumbai-Shanghai rice with some prawns and a little tomato sauce.
Step by step
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Put the black rice on to steam
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Put the basmati rice on to cook
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Shell the prawns
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Cut the tomatoes into segments
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Fry the tomatoes in a pan with a little oil, sugar, salt, tabasco, and basil
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Lightly cook the prawns in a pan, leaving them slightly raw in the centre
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Flambé the prawns with a dash of rum
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Make a little patty of the rice with a serving ring, layering black, basmati and then black rice again. Serve with a little tomato sauce and a few king prawns
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Additional information
Venezia-Mumbai-Shanghai Tart with Prawns
One of the tastiest variations of the Venezia-Mumbai-Shanghai Tart includes the addition of prawns, which give an unmistakable sea flavor. To prepare this version, start by cooking the prawns in a pan with a drizzle of oil and a clove of garlic to enhance their flavor. Once cooked, you can mix them with Venere and Basmati rice, creating a blend of flavors that pairs perfectly with fresh basil and a touch of Tabasco. This tart thus becomes a unique dish, rich in protein and with a enveloping taste, perfect for a refined dinner or a special lunch. Thanks to the combination of the two types of rice, you will have a soft texture and an intoxicating aroma that will win over your guests.
Venezia-Mumbai-Shanghai Tart Chinese Style
If you want a more authentic variation, try the Venezia-Mumbai-Shanghai Tart Chinese Style. In this preparation, you can replace the basil with fresh coriander and add some vegetables like peas and carrots, typical of Eastern cuisine. The cooking is always done by steaming, following the tradition of sushi rice, but enriching the dish with soy sauce and a pinch of grated ginger. This approach not only makes the tart even more fragrant but also adds a touch of freshness and crunchiness. Serve it as a main dish for an Asian-themed evening and be surprised by the fusion of flavors that burst with every bite.
Venezia-Mumbai-Shanghai Tart Light without Sugar
For those looking for a lighter version of the Venezia-Mumbai-Shanghai Tart, there is a sugar-free variant. In this preparation, you can completely omit the sugar and balance the flavor with a bit of fresh lemon juice, which adds acidity and freshness to the dish. Additionally, you could replace the Venere rice with a mix of brown rice to increase the fiber content. The prawns can also be steamed instead of sautéed, thus reducing the calorie intake. This light version is ideal for those who want to maintain a healthy diet without sacrificing taste, allowing you to enjoy a rich and flavorful dish but lighter.
Benefits of Venere and Basmati Rice in the Venezia-Mumbai-Shanghai Tart
Venere rice and Basmati rice, the main ingredients of the Venezia-Mumbai-Shanghai Tart, offer numerous nutritional benefits. Venere rice, known for its dark color, is rich in antioxidants and fiber, contributing to good digestion and a steady energy supply. On the other hand, Basmati rice is a source of complex carbohydrates, ideal for keeping blood sugar levels stable. On average, a serving of tart contains about 350 calories, making it a satisfying meal but not overly caloric. Additionally, the presence of prawns provides high-quality protein, essential for muscle health and overall well-being.
Can the Venezia-Mumbai-Shanghai Tart be frozen?
A common question regarding the preservation of the Venezia-Mumbai-Shanghai Tart is: can it be frozen? The answer is yes, but with some precautions. It is advisable to freeze the tart only after it has completely cooled. Make sure to wrap it well in plastic wrap or in an airtight container to avoid freezer burn. When you are ready to consume it, you can thaw it in the refrigerator for several hours or overnight. To reheat it, use a low-temperature oven or the microwave, being careful not to dry it out. This way, you can enjoy your tart even after a few days, keeping flavors and textures intact.