Rice Salad With Gelatin
|Water||1⁄2 Cup (8 tbs)|
|Vegetable stock||1 Cup (16 tbs)|
|Pineapple slices||6 (Thin Slices)|
|Leftover rice||2 Cup (32 tbs) (Khichree, Brown Or White)|
|Chopped celery||2 Teaspoon|
|Chopped onion||2 Teaspoon|
|Chopped capsicum||2 Teaspoon|
|Chopped walnuts||2 Teaspoon|
|Chopped sweet mango pickle||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Seedless grapes||250 Gram, cleaned|
Soak gelatine in cold water, and then dissolve it over a pan of hot water.
Mix in the stock.
Place 1" slices of pineapple overlapping at the bottom of the mould.
Combine all the ingredients except grapes together.
Pour a little gelatine mixture over the pineapple slices.
Pour the rest of the mixture and refrigerate until firm.
When ready to serve, unmould carefully putting the mould in hot water for a split second.
Put the grapes in the centre and around the mould.