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Rice Anise Terrine with Summer Fruits

A home-style Rice Anise Terrine with Summer Fruits made with Raspberries, Sugar, Lemon Juice, Water, and Gelatin Powder. Serves 5. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 150 g
• 75 g
• 10
• 250
• 15
• 425
• 110 g
• 15
• 2
• 200 g
• 250 g
• 200 g

Method (preview)

1. 1

   Oil a 14- x 21-cm (5 1/2- x 8-inch) loaf pan.

2. 2

   Combine raspberries, sugar, juice and 60 mL (1/4 cup) of the water in a small pan.

3. 3

   Stir over heat, without boiling, until sugar is dissolved.

4. 4

   Bring to a boil; simmer, uncovered, about 5 minutes or until pulpy.

5. 5

   Sprinkle gelatin over another 60 mL (1/4 cup) of the water in a small cup; stand in a pan of simmering water; stir until dissolved.

6. 6

   Pass the raspberry mixture through a fine sieve. Stir in the gelatin mixture.

7. 7

   Combine the canned coconut milk, remaining water, extra sugar, lemon grass and anise in a medium pan.

8. 8

   Stir over heat, without boiling, until the sugar is dissolved.

9. 9

   Bring to the boil, add the rice and cover.

10. 10

    Simmer about 20 minutes or until nearly all of the liquid is absorbed; stand, covered, for 10 minutes.

11. 11

    Discard the anise.

12. 12

    Process the mixture until roughly chopped.

13. 13

    Press half the rice mixture into the base of the prepared loaf pan with a wet spatula.

14. 14

    Top with the strawberries and blueberries.

15. 15

    Pour the raspberry mixture over the top.

16. 16

    Carefully spread the remaining rice mixture over the berry mixture.

17. 17

    Cover and refrigerate several hours or overnight until set.

18. 18

    Best made a day ahead and stored, covered, in the refrigerator. Not suitable to freeze or microwave.

19. 19

    ISBN 1 86396 033 3.

20. 20

    MC formatted by Hallie. Untried.

21. 21

    Contributed to the FareShare Gazette by Hallie; 14 August, 2001. www.fareshare.net