Rice Ring Filled with Tomatoes (Sformato di Riso Freddo al Pomodoro)

from The Flavors of Sicily (Anna Tasca Lanza)
via Anne Halsted

serves 6 to 8

3 cups long grain rice
1 cup basil leaves, coarsely chopped, plus whole leaves for garnish
1/4 cup olive oil
salt and freshly ground pepper
1 egg yolk, at room temperature
2 cups vegetable oil
1/4 cup fresh lemon juice
1/2 cup plain yogurt
1 pound tomatoes, peeled and cut into bite size pieces for serving

Bring a large saucepan of salted water to aboil. Add the rice and bring back to a boil. Stir and reduce the heat to a simmer. Cook until tender, 15 to 20 minutes. Drain. Meanwhile, lightly oil a 9-inch tube pan (10 cup capacity) or angel food cake pan. Mix the drained rice with the chopped basil, olive oil, and salt and pepper to taste. While the rice mixture is still warm, fill the mold, gently pressing down on the rice. Refrigerate until ready to serve.

For the mayonnaise, whisk the egg yolk until smooth. Stir in a pinch of salt. Whisk in some of the oil, a little at a time, until the sauce thickens. Whisk in some of the lemon juice. Continue whisking in the oil until the sauce is very thick. Whisk in the rest of the lemon juice.

For the sauce, whisk the yogurt into the mayonnaise and season to taste with salt. The sauce should be rather acidic. When ready to serve, invert the mold onto a serving plate. Decorate with the basil leaves and fill the center with the tomatoes. Pass the sauce separately.

This is a nice summer salad that presents well and is a good way to serve tomatoes and a starch together.