Rice Hors D'oeuvre Recipe |
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You will need :- 1 lb. Patna rice salt and pepper 2 oz. cooked peas 2 tomatoes 1 small can brisling 2 oz. peeled prawns 1 stick celery, sliced 2 tablespoons sweet corn 1 piece of tinned primento 1 tablespoon cream ½ teaspoon parsley 1 clove garlic, crushed 2 tablespoons oil ½ teaspoon wine vinegar 1 bunch watercress
Preparation Time:- 30 minutes
Cooking Time :- 12 minutes
Cook rice in a large saucepan of salted, boiling water for 12 minutes. Drain, season well and press into a large oblong tin.
Put peas into a small bowl. Skin tomatoes and cut into small pieces. Put into another bowl. Put brisling into another bowl with their oil. Put prawns into a bowl. Peel and dice celery. Cut pimento into strips and mix with the celery. Mix sweet corn with cream and parsley. Mix garlic, oil, vinegar, salt and pepper together. Pour a little into each of the bowls and turn well.
Turn the rice mould on to a large serving dish or board. Place each mixture in a pile on top to give a decorative appearance. Arrange watercress around the rice. Serves 4.
Quick Tip
An attractive and easy dish for a party: prepare double the quantities of rice and also the toppings. To serve, spread the rice evenly on a large tray and then arrange small quantities of the different mixtures in indentations to make a colorful pattern.
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