Wild rice creme with fruits

Serves: 4

You’ll need:

60g wild rice

175g pineapple pieces

100g tangerines

30g Maraschino cherries

40g shelled walnuts

40g grated coconut

90g whipped cream

4-6 tbsp mini marshmallows

1/2 packet lemon pudding mix

Sugar to taste

Mint to garnish

Salt

What to do:

1 Put the wild rice in 200ml boiling lightly salted water, cover, and simmer gently over a medium heat for 45-50 minutes until the rice is cooked and about 2/3 of the grains have burst open. Leave to cool.

2 Meanwhile, mix the lemon pudding and sugar, and prepare pudding in accordance with the packet instructions, stir occasionally while cooling. Whip the cream and gently fold into the cold pudding. Coarsley chop the walnuts, and combine with the coconut, marshamllows and cooled wild rice; set aside 2 tbsp for garnish. Fold the remainder into the pudding.

3 Drain the fruit and halve the cherries if necessary. Spoon alternate layers of rice creme fruit into glass dishes, finishing with a layer of the creme. Garnish with the reserved wild rice and nut mix and the mint.

Recipe courtesy of The USA Wild Rice Federation