Citrus Rice Mold

This citrus rice mold is a showstopper side dish from the era when molded salads were the centerpiece of every buffet table. Cooked rice gets mixed with scallions, green pepper, mayonnaise, and parsley, packed into a ring mold, chilled until firm, and turned out onto a platter surrounded by fresh orange and grapefruit segments.

The mayonnaise does double duty: it binds the rice so it holds its ring shape after unmolding, and it adds a creamy richness to what would otherwise be a plain rice salad. The green pepper and scallions bring crunch and a fresh, peppery bite.

Chicory leaves and watercress fill the center of the ring for a peppery, slightly bitter contrast to the sweet citrus around the edges. The whole presentation looks like it took hours but comes together in about 15 minutes of active work.

Kitchen Tips

• Oil the mold lightly before packing. This creates a release layer so the rice slides out cleanly.
• Pack the rice firmly into the mold. Loosely packed rice crumbles when unmolded.
• Chill for at least two hours. The mayonnaise needs time to set and hold everything together.
• To unmold, dip the outside of the mold in warm water for a few seconds, then invert onto the plate. If a bit of rice comes loose, just press it back in place.

Variations

• Add curry powder to the rice mixture for a curried citrus rice ring.
• Use brown rice for a nuttier, more textured version.
• Swap the citrus segments for sliced avocado and cherry tomatoes for a different color palette.