• 1 pt. cold rice mould
• ⅛ pt. double cream or cream and custard

Stir the cream into the cold rice mould to produce a soft, creamy consistency. Pour into serving dishes. Drain the fruit from the juice and arrange attractively on top of the rice. Make up the fruit juice to ¼ pt. with water. Blend the arrowroot with the fruit juice and boil until clear. Pour car