Coconut Cream Rice Ring
|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|
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.