Bring stock and 1 cup of water to the boil, add rice. Cover and reduce heat until stock is simmering, cook until liquid is absorbed and rice is tender (about 15 minutes). Fluff with fork. Transfer to a bowl and cool.
Once cooled, stir through shallots, parsley and thyme. Remove a few outer leaves from witlof, cut remaining whole witlof into quarters. Place witlof onto serving plates and spoon on rice mixture.
Heat a lightly-greased non stick fry pan over medium heat and cook steaks for 2-3 minutes each side, until golden and cooked through.