Dessert Recipes - Austrian Rice Mould Recipe

Ingredients

• 65 g/2 1/2 oz/generous 1/4 cup short-grain rice

• 600 ml/1 pt/2 1/2 cups milk

• 40 g/1 1/2 oz/3 tbsp granulated sugar

• 10 ml/2 tsp powdered gelatin

• 45 ml/3 tbsp water

• 1 eating (dessert) apple, finely diced

• 15 ml/1 tbsp lemon juice

• 250 g/9 oz strawberries

• 150 ml/2/3 cup crème fraiche

• 15 ml/1 tbsp icing (confectioners') sugar

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Method:

1. 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.

2. Meanwhile, put the gelatin 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.

3. Toss the diced apple in lemon juice to prevent browning. Quarter half the strawberries.

4. Mix with the apple into the crème fraiche, then fold into the cold but not set rice. Turn into a 900 ml/3 3/4 cup jelly (jello) mould and chill until set.

5. Meanwhile, puree the remaining strawberries in a blender or food processor with the icing sugar.

6. 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.