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Savoury rice mountain

Rice trebles in weight when it is cooked so use 75 g (3 oz) raw rice to give the required amount of cooked rice.
Make sure the rice mixture is firmly packed down in the mould or basin and that it is well chilled so that it will not fall apart when it is turned out.

ingredients

serves 4
250 g (9 oz) cooked long-grain rice
350 g (12 oz) can luncheon meat, diced
2 hard-boiled eggs, chopped
200 g (7 oz) can sweetcorn, drained
75 g (3 oz) frozen peas, cooked
3 tablespoons thick bottled mayonnaise
salt and freshly ground black pepper
vegetable oil, for greasing

to serve

2 tablespoons snipped chives
grated carrot
extra mayonnaise

method

1. Brush the inside of a 1.2 litre (2 pint) jelly mould or pudding basin with vegetable oil. Set aside.

2. In a large bowl, toss the rice, luncheon meat, eggs, sweetcorn and peas. Mix in the mayonnaise and season with salt and pepper.

3. Spoon the rice into the prepared mould and then press down firmly. Cover with a plate and weight down. Refrigerate at least 1 hour.

4. Remove the weight and place from the mould and invert a serving plate on top. Holding mould and plate firmly together, turn them over, then carefully lift off the mould to release the rice. Arrange chives on top and grated carrot around the rice mountain and hand a bowl of mayonnaise separately.

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