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Buttered Rice Castles

Image of Buttered Rice Castles

60 g (2 oz) wild rice
Salt and pepper
180 g (6 oz) brown rice
180 g (6 oz) long grain white rice
60 g (2 oz) split red lentils
45 g (1 oz) butter


Serves: 6


1 Cook wild rice in boiling salted water for 30 minutes until tender then drain. Cook brown rice in boiling salted water for 20-25 minutes until tender then drain.

2 Cook long grain rice and split red lentils together in boiling salted water for 8-10 minutes until just tender then drain.

3 Preheat oven to 200°C (400°F/ Gas 6). Melt the butter. Brush bases and sides of 6 dariole moulds or individual pudding basins with a little of the butter.  

4 Pack long grain rice mixture into bases of moulds. Spoon wild rice into moulds and press down lightly. Spoon brown rice into moulds and pack down lightly. Spoon remaining butter over the rice.

5 Place moulds in a roasting tin and add 1 cm (½in) depth of boiling water to tin. Cover with foil and cook for 10 minutes.

6 Loosen sides of moulds with a knife then tap rice out on to a serving plate. Keep warm until ready to serve.

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