• 220g Tilda Original Pure Basmati Rice
  • 2 tbsp olive oil, or to taste
  • 1 large onion, finely diced
  • 1 bulb garlic, finely diced
  • ý litre vegetable stock
  • ý tsp cumin, or to taste
  • ü pint double cream
  • 80g parmesan cheese
  • 30 quail's eggs

seasoned flour, for pane

  • seasoned flour, for pane

8 eggs, for egg wash

  • 500g white breadcrumbs
  • garlic mayonnaise, olive oil and lemon juice, to serve


  • STEP 1
    Heat the olive oil in a pan and cook the onion and garlic without colouring.
  • STEP 2
    Add the Tilda Original Pure Basmati with a little stock and cook like risotto.
  • STEP 3
    Keep stirring and adding stock. Add cumin to taste, and when just cooked, add the cream and grated cheese. Stir until blended then pour onto a tray and allow to cool.
  • STEP 4
    Mould rice around quail eggs and set in fridge for 30 minutes.
  • STEP 5
    Pane the eggs'ÃÂ then pass though the egg wash and breadcrumbs again to give a good crust.
  • STEP 6
    To cook, deep fry in hot oil until golden brown then finish in a hot oven for five minutes.
  • STEP 7
    To serve, cut in half, squeeze with lemon, sit each half on garlic mayonnaise and drizzle with olive oil.

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