Serves 4
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| 450g. Patna rice Salt and pepper 55g. cooked peas 2 tomatoes 1 small can brisling 55g. peeled prawns 1 stick celery, sliced 2 tablespoons sweet corn 1 piece of tinned pimento 1 tablespoon cream 1 teaspoon parsley 1 clove garlic, crushed 2 tablespoons oil 1 tablespoon wine vinegar 1 bunch watercress 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. | |
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| Entered | 2020-12-24 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19