Brown Rice Ring Mould

brown rice ring mould

Brown Rice Ring Mould

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Servings: 4
Calories: 483
Prep Time 10 minutes
Cook Time 45 minutes
Chilling time 1 hour 30 minutes


  • 8 oz long- grain brown rice
  • 12 floz water
  • salt
  • 4 oz walnut halves roughly chopped
  • 12 oz can sweetcorn drained
  • 1 green pepper deseeded and diced
  • 1/4 teaspoon paprika
  • pinch of salt
  • watercress sprigs to garnish


  • Grease a 1.15-1itre (2 pint) ring mould with oil.
  • Put the rice in a saucepan and pour in the water. Add a little salt, then bring to the boil. Reduce the heat so that the liquid barely simmers.
  • Give the rice a light stir to make sure the grains are not stuck together and cover the pan tightly.
  • Simmer very gently for 30 - 40 minutes. At the end of cooking all the liquid should have been absorbed. Mix all the ingredients together and pack the mixture into the ring mould.
  • Leave the rice to cool and chill thoroughly. Turn out and serve as an accompaniment to a salad.
  • For a more colourful dish, add peas or diced, peeled and deseeded tomatoes to the rice.
Calories: 483 kcal
Carbohydrates: 67 g
Protein: 12 g
Fat: 21g
Saturated Fat: 2 g
Sodium: 11 mg
Potassium: 490 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 349 IU
Vitamin C: 29 mg
Calcium: 49 mg
Iron: 2 mg
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