Yield: 4 servings
|175 grams||Long-grain brown rice; (6oz)|
|600 millilitres||Apple juice; (1 pint)|
|¼ teaspoon||Ground nutmeg|
|11 grams||Sachet of gelatine; ( 1/2oz)|
|4 tablespoons||Warm water|
|1 \N||450 gram car natural yogurt; (15oz)|
Put the rice into a saucepan with the apple juice and nutmeg. Bring it to the boil. Cover the pan and simmer for 30-40 minutes or until the rice is soft. Drain off the excess juice if necessary.
In a small pan, soak the gelatine in the warm water and then dissolve it on a low heat and stir it into the rice. Leave the mixture to cool. Mix in the yogurt.
Put one peach into a bowl and pour boiling water over it. Leave it for 2 minutes and then drain it and peel off the skin. Stone and slice the peach.
Lay the peach slices in the bottom of an oiled 900ml (1½-pint) ring mould. Spoon the rice mixture on top. Leave the mould in a cool place for 2 hours to set.
Just before serving, scald, skin and slice the remaining peaches. Turn out the rice mould and fill in the centre with the sliced peaches.
Note: if you are making half or quarter the quantity, set the mould in individual bowls with sliced fruit in the base and do not turn them out.
Decorate with more fruit when set. For 125g (4oz) rice, use 350ml (12 floz) apple juice; for 50g (2oz) rice, use 250ml (8 floz) apple juice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.