Rice Mold with Salmon and Olive Sauce

The rice molds can be assembled in their buttered molds up to 4 hours ahead, covered with plastic wrap, and refrigerated. Add 5-10 minutes to the baking time if baking from cold. The salmon-olive sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator; reheat gently over low heat, stirring frequently to prevent breaking.

Store unmolded rice cakes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat rice molds in a 300°F oven covered with foil for 10-15 minutes. Reheat sauce in a saucepan over medium-low heat, adding a splash of milk if needed to restore consistency. Not recommended for freezing as the texture of the custard-based rice will become grainy upon thawing.