Austrian Rice Mould Recipe

65 g/ short-grain rice
600 ml/1 pt/2cups milk
40 g/3 tbsp granulated sugar

10 ml//2 tsp powdered gelatine
45 ml/3 tbsp water
1 eating (dessert) apple, finely diced

15 ml/1 tbsp lemon juice
250 g/9 oz strawberries
150 ml creme fraiche

15 ml/1 tbsp icing (confectioners') sugar

Method:

Put the rice in a saucepan with the milk. Bring to the boil, reduce the heat and simmer gently for 20 minutes or until tender. Stir in the granulated sugar. Meanwhile, put the gelatine in a small bowl and stir in the cold water. Leave to soften for 5 minutes. Stir into the hot rice and continue to stir until completely dissolved. Leave to cool.

Toss the diced apple in lemon juice to prevent browning. Quarter half the strawberries. Mix with the apple into the creme fraiche, then fold into the cold but not set rice. Turn into a 900 ml jelly (jello) mould and chill until set. Meanwhile, puree the remaining strawberries in a blender or food processor with the icing sugar. Dip the jelly mould briefly into hot water, then turn the rice dessert out on to a serving plate. Spoon the strawberry sauce around and serve.