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Curried Chicken Ring Rice

Use Flexible Mould - 6813

Serves 4-6

Rice Ring

225g ( 8oz ) Basmati rice
225g ( 8oz) frozen mixed vegetables
salt

Filling

350g ( 12oz ) cooked chicken, diced
1 stick celery, sliced thinly
1 red skinned eating apple, cored and diced
4 ready to eat dried apricots, chopped roughly
25g ( 1oz) raisins
6 tablespoons mayonnaise
4 tablespoons natural yoghurt
2 teaspoons curry powder
salt and freshly ground black pepper

To serve

Green salad
Sliced tomatoes
Dressing of your choice

Rice ring

Put the rice into a large saucepan. Pour on plenty of cold water to completely cover the rice. Add a pinch of salt. Bring to the boil, cover and reduce the heat to simmer. Cook for approximately 10 minutes until the rice is fully cooked and tender. Drain and put the rice into a large bowl.

Whilst the rice is cooking place the frozen vegetables into a pan of boiling salted water and cook for the time recommended on the packet.

Drain the vegetables and add to the rice. Mix the rice and vegetables together until well combined.

Stand the ring on a baking tray.

Spoon the rice mixture into the mould and press down firmly.

Transfer the rice mould to the refrigerator. Chill until firm.

Filling

Put the chicken, celery, apricots and raisins into a bowl.

Add the mayonnaise, yoghurt, curry powder, salt and pepper and mix well.

To assemble

Remove ring from the refrigerator. Place a large serving platter over the ring mould. Invert the mould to release the rice ring.

Spoon the filling into the center of the rice ring.

Serve with green salad and sliced tomatoes with the dressing of your choice.

Related Products:

Flexible Silicone Ring Mould

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