Red rice, basil & ricotta stuffed poussins

Red rice, basil & ricotta stuffed poussins

Posh Rice
75 mins

Roast poussins make a great alternative to chicken and everyone can tuck into their own bird. They’re much quicker to cook, too. The stuffing here is delicious!


Quantity Ingredient
100g red rice, plus 1 tablespoon
olive oil
5 slices parma ham
1 onion, finely chopped
1 stick celery, finely chopped
2 garlic cloves, crushed
125ml white wine
100g ricotta
25g parmesan, finely grated
1/2 small bunch basil, roughly chopped, plus extra to serve
2 poussins
freshly ground black pepper
cavolo nero, to serve
or salad leaves, to serve


  1. Cook the rice in boiling salted water according to the packet instructions. Preheat the oven.
  2. Meanwhile, heat 1 tbsp oil in a large frying pan and cook 3 slices of the Parma ham until crisp, then remove and set aside. Add the onion and celery to the pan and fry for 8 minutes, then stir through the garlic. Pour in 50ml of the wine and cook until mostly evaporated. Tip the cooked rice into the pan, then chop the crispy Parma ham and stir this in too. Set aside to cool a little, then stir through the cheeses, basil and some seasoning.
  3. Stuff the rice mixture into the cavities of the poussins. Place in a small roasting tray, spooning any extra stuffing around the edges. Pour over the remaining wine, drizzle generously with oil, drape over the remaining Parma ham and season. Roast for 40 – 45 minutes, basting and drizzling with more oil halfway through, or until the poussins are cooked. Leave to rest for 10 minutes, then scatter over some basil leaves before serving with cavolo nero or salad leaves.


  • You can make the rice stuffing in advance and chill it, but bring it back to room temperature before using.
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