• mug of basmati Rice
• 1 tbsp mirin
• ½ tbsp rice wine vinegar
• oil for frying
• mixed mushrooms
• ½ small cup of marsala wine
• 4 tbsp double cream
• fresh chives
• fresh tarragon

1. Wash your Basmati rice until the water runs clear. Cook for 10 minutes. Drain then mix with white wine vinegar, mirin and some salt and then press into a cling film lined tray.
2. Place another tray on the top and keep in the fridge for a few hours.
3. In a pan, dry fry the mushrooms then add some butter and season. On a high heat, add the Marsala wine and cook for 30 seconds before adding your cream.
4. Allow the cream to thicken slightly and then put aside to cool a little.
5. Heat up your oil and fry your cut our rice – in what every shape you lie. When you have a nice colour on reach side, remove onto a paper towel.
6. Top your crispy rice with the thick mushroom sauce and sprinkle with the fresh tarragon and chives to serve.

Idea: You can do one big one or you can put the filling in a bowl and make lots of rice pieces as a sharing appetizer with friend.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey