Timbale Of Exotic Rice

Preparation:

Preparation: Finely chop half an onion using the crescent and brown it in a saucepan with a knob of butter over moderate heat. Before the sautéed browns, add the rice, let it take on the flavors for a few moments, stirring with a wooden spoon, finally wet it with a small glass of brandy, raise the heat slightly and let it evaporate. When the alcohol has evaporated, pour as much broth over the rice as necessary to cover it thinly and continue cooking over moderate heat, adding more boiling broth as the one poured in before is used up. When the rice is cooked al dente (it takes about 18 minutes), remove it from the heat, season with salt, flavor it with freshly ground pepper and distribute it in a ring-shaped mold greased with butter, pressing it down lightly. Put the mold in the heat and let the rice rest for about ten minutes. In the meantime, peel the bananas, cut them in half lengthwise and brown them in a pan with the rest of the melted butter over a moderate heat for a couple of minutes on each side. Cut the boiled chicken breasts into strips and heat them in a bain-marie. At this point, turn the mold with the rice upside down onto a serving plate and place the chicken pieces and the fried banana halves (except one) in the central hole of the timbale. Pour the very hot hollandaise sauce over the chicken and bananas, decorate the dish with the reserved half banana, cut into regular pieces, and serve immediately.