1.1 litres (2 pints) semi-skimmed milk
140 g (4 3/4 oz) short grain brown rice, rinsed
3 oz (75 g) raisins, rinsed
grated rind of 1 lemon
7.5 ml (1 1/2 tsp) ground cinnamon
2 tbsp (25 g) 1 oz light muscovado sugar
2 tbsp (30 ml) Greek strained yogurt
1 tbsp (15 ml) powdered gelatine
3/8 cup (40 g) 1 1/2 oz blanched almonds, toasted and coarsely chopped
raspberries, to garnish (optional)
140 g (4 3/4 oz) short grain brown rice, rinsed
3 oz (75 g) raisins, rinsed
grated rind of 1 lemon
7.5 ml (1 1/2 tsp) ground cinnamon
2 tbsp (25 g) 1 oz light muscovado sugar
2 tbsp (30 ml) Greek strained yogurt
1 tbsp (15 ml) powdered gelatine
3/8 cup (40 g) 1 1/2 oz blanched almonds, toasted and coarsely chopped
raspberries, to garnish (optional)
for the raspberry sauce
1 1/2 lb (700 g) raspberries
1/4 cup (50 g) 2 oz light muscovado sugar
1/4 cup (50 g) 2 oz light muscovado sugar
method
1. Lightly grease a 1.1 litre (2 pint) ring mould and set aside.
2. Combine the milk, rice, raisins, lemon rind and cinnamon in a saucepan.
3. Bring to the boil and simmer, partly covered, for 30 minutes, until almost tender.
4. Uncover the saucepan and simmer the rice mixture for a further 10 minutes.
5. Remove from the heat and stir in the sugar and yogurt.
6. Pour about 45 ml (3 tbsp) of the rice liquid into a small bowl, sprinkle on the gelatine, and stir to dissolve.
7. Pour back into the saucepan, add the nuts and mix well.
8. Pour the rice mixture into the ring mould, shaking to remove air bubbles, and leave to cool.
9. Chill for 2 hours or until set.
10. Meanwhile, make the sauce. Put the raspberries in a pan with the sugar and 15 ml (1 tbsp) of water.
11. Cook, covered, until the raspberries are soft. Sieve and leave to cool.
12. Turn out the ring carefully on to a plate and fill the centre of the ring with raspberries, if wished.
13. Serve sliced with the sauce poured over or around, or serve sauce separately in a jug.
2. Combine the milk, rice, raisins, lemon rind and cinnamon in a saucepan.
3. Bring to the boil and simmer, partly covered, for 30 minutes, until almost tender.
4. Uncover the saucepan and simmer the rice mixture for a further 10 minutes.
5. Remove from the heat and stir in the sugar and yogurt.
6. Pour about 45 ml (3 tbsp) of the rice liquid into a small bowl, sprinkle on the gelatine, and stir to dissolve.
7. Pour back into the saucepan, add the nuts and mix well.
8. Pour the rice mixture into the ring mould, shaking to remove air bubbles, and leave to cool.
9. Chill for 2 hours or until set.
10. Meanwhile, make the sauce. Put the raspberries in a pan with the sugar and 15 ml (1 tbsp) of water.
11. Cook, covered, until the raspberries are soft. Sieve and leave to cool.
12. Turn out the ring carefully on to a plate and fill the centre of the ring with raspberries, if wished.
13. Serve sliced with the sauce poured over or around, or serve sauce separately in a jug.
serving amount
serves 8
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