Coconut Cream Rice Ring Recipe
Ingredients
| Brown rice | 1 Cup (16 tbs) | |
| Coconut cream | 2 Tablespoon | |
| Hazelnuts | 1/4 Cup (16 tbs), chopped | |
| Cucumber | 1/2 Cup (16 tbs), chopped | |
| Mint | 1/4 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Mango | 1 , peeled |
Directions
Add rice gradually to large pan of boiling water, boil uncovered about 30 minutes or until rice is as tender as desired.
Drain, rinse under cold water; drain well.
Combine brown rice with coconut cream, hazelnuts, cucumber, mint and parsley.
Pack firmly into lightly oiled 3 cup fluid capacity ring tin.
Cover, refrigerate 30 minutes.
Turn rice ring onto plate, decorate with mango.
Drain, rinse under cold water; drain well.
Combine brown rice with coconut cream, hazelnuts, cucumber, mint and parsley.
Pack firmly into lightly oiled 3 cup fluid capacity ring tin.
Cover, refrigerate 30 minutes.
Turn rice ring onto plate, decorate with mango.
Chef
