Rice and Vegetable Mould

Preparation info

  • For


    • Difficulty


    • 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 shown, you will need 4 moulds, preferably small ramekins or pudding basins about 10 cm/4 inches across and 6–7 cm/2½–3 inches deep.