Peruvian Molded Rice (Arroz Tapado)
Arroz tapado is a Peruvian dish of seasoned minced beef sealed inside a dome of rice, and children tend to love it for the shape alone. The filling is close to picadillo, with raisins and olives giving sweet and salty notes against the tomato and beef. Packing it into a small oiled cup makes tidy individual portions that turn out cleanly onto the plate.
Instructions
Soften the minced garlic in the olive oil in a pot. Add a few drops of lemon juice, some salt and the water, then bring it to a boil.
Stir in the washed rice and cook it until tender, which should take 20 to 25 minutes.
While the rice cooks, sauté the chopped onion in a separate pan until it softens.
Add the ground beef to the onion, then the tomatoes, tomato paste, raisins, olives, the two chopped eggs and the parsley. Stir the filling until the meat is cooked through and the mixture holds together.
Rub the inside of an 8-ounce measuring cup with a little oil. Fill it halfway with rice, add a layer of the meat filling, then pack more rice on top.
Turn the cup upside down onto a plate and lift it away carefully so the molded rice keeps its shape. Repeat for each portion.
Cut the remaining hard boiled egg in half and set the two halves on the plate beside the molded rice.
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