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Coconut Cream Rice Ring

Barbecue.Master's picture
Ingredients
  Brown rice 1 Cup (16 tbs)
  Coconut cream 2 Tablespoon
  Chopped roasted hazelnuts 1⁄4 Cup (4 tbs)
  Chopped cucumber 1⁄2 Cup (8 tbs)
  Mint 1⁄4 Cup (4 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Side Dish
Ingredient: 
Rice

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