Name: Rice and Vegetable Mould
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: For 4 people
Ingredients: 2 tbsp olive oil or butter; 450 g/1 lb/3–4 bunches parsley, washed, the stalks removed; 170 g/6 oz/¾ cup short grain rice, washed and drained; 112 g/4 fl oz/½ cup double heavy cream or thick coconut milk; 2 shallots, chopped; 2 cloves garlic, chopped; Salt and pepper to taste; 340 ml/12 fl oz/1½ cups water; 3 medium-size parsnips, peeled and diced; ½ tsp chilli powder (optional); 112 g/4 oz/1 cup button mushrooms, wiped clean and sliced

Preparation info

For
4
people

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Made in individual moulds, this looks attractive and is a delicious meal by itself. The parsley and cream – or, for vegans, thick coconut milk – should provide sufficient sauce; however, if you want more, Red Pepper and Tomato Sauce or Curry Sauce can be poured on to each plate before the rice is unmoulded on top of it, or the sauce can simply be poured over the rice when it is served.

For the quantities