What pan for a rice mold?

[QSis]

Tomorrow is going to be another stinking, rotten hot and humid day, so I am going to make a recipe that "simplicity" posted (I can't find the original post), that I copied and saved.

I've never made a molded rice dish before.

Can I use my bundt pan for this? Should I just Pam it, to unmold easily?

I also have a glass loaf dish, a couple of sizes of spring form pans, and a tube pan.

Lee

Here's the recipe:

Black-eyed Pea, Chicken, Rice Mold (by simplicity)

1-1/2 cups cooked and drained black-eyed peas - canned is okay, fresh is better

1 cup chopped cooked chicken
1/4 cup chopped celery
1/2 teaspoon salt
1 cup cooked rice
1/4 cup chopped onions
1/4 cup mayonaise
1 teaspoon pepper
1 dash of hot sauce

Blend and pack in a mold. Refrigerate for 1/2 hour or so. Ice with topping.

Topping
1 mashed avocado
1/2 cup sour cream
1 teaspoon garlic salt
1/2 cup mayonaise
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon lemon juice

 

[Phiddlechik]

I vote for the ring-type mold (bundt, tube). Yep, I'd use a spray oil for easy release.

 

[Cooksie]

My two cents: I'd opt for something kind of shallow. I'd be afraid that with a bundt pan the rice mold would have quite a ways to fall before hitting the plate and it might break apart. On the other hand, if the bundt pan is pretty much full (or the rice mixture sticks together real well), then it would probably stay intact and come out fine. Hope that makes sense .

I can't wait to see the end results. I'd eat the topping like a dip. Sounds delicious.

 

[Mama]

I would think that either pan should work fine as long as it's tightly packed but I'd spray it and then line it with plastic wrap.

 

[QSis]

Really, Mama?

That's an idea I hadn't thought of!

Hey, thanks for offering help, everybody!

Lee

 

[Mama]

I've never tried it but I would think that it would make it easier to get it out of the mold.

 

[QSis]

Okay, I made the dish and took pictures.

The salad came out of the Pammed bundt pan without any problem at all.

This dish was just okay. It was a tad bland, even though I used more seasoning than it called for.

Wish I'd saved making it for SALAD WEEK!! LOL!

The first photo is of the salad before I sauced it.
Then sauced, with chopped garlic chives and grape tomatoes for garnish.
Then with a chunk removed so you can see the "crumb"
Then plated, served with cucumbers with browned butter.

Lee

 

[Cooksie]

That's a party salad, just beautiful! Cucumbers in brown butter...that sounds interesting.