232 Iced Rice Hawke’s Bay

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 8 portions U.S.A. Imperial Metric
Chinese gooseberries 8 8 8
Strawberries 12 large 1 punnet 1 punnet
Crème de menthe 2 tablespoons 1 fl. oz. 30 milliliters
Long grain rice ¾ cup oz. 105 grams
Superfine granulated sugar ½ cup 4 oz. 120 grams
Milk cups 1 pint .5 liter
Vanilla bean 1 1 1
Cream cups ½ pint 240 milliliters
Gelatin 1 envelope ½ oz. 15 grams


Method of Preparation

Remove skin from Chinese gooseberries—cut 6 into halves—leave 2 whole—hollow out a little of the center of each gooseberry—hull strawberries—measure rice and cook in boiling water for 6 minutes— measure milk and heat with vanilla bean until boiling. Measure sugar. Whip cream. Place mold (with hole in center) in refrigerator.

Method of Cookery

  1. Place rice in milk and simmer 20 minutes. After this period add the sugar and simmer another 5 minutes. Remove vanilla bean.
  2. Soften gelatin in a little cold water and whip into hot rice. Let thicken either over ice or in the refrigerator. When cool and thickened fold in whipped cream. Rinse mold with iced water and fill with rice mixture. Refrigerate for 2 hours.
  3. Place a few drops of crème de menthe in each half gooseberry center and place a strawberry on top of each gooseberry.
  4. Place mold in hot water for a few seconds and unmold onto a serving dish. Place the two whole Chinese gooseberries in the center of the mold and place the halves around it.