INGREDIENTS

INSTRUCTIONS

Put the rice into a saucepan with the apple juice and nutmeg. Bring  it
to the boil. Cover the pan and simmer for 30-40 minutes or until  the
rice is soft. Drain off the excess juice if necessary.  In a small pan,
soak the gelatine in the warm water and then dissolve  it on a low heat
and stir it into the rice. Leave the mixture to  cool. Mix in the
yogurt.  Put one peach into a bowl and pour boiling water over it.
Leave it  for 2 minutes and then drain it and peel off the skin. Stone
and  slice the peach.  Lay the peach slices in the bottom of an oiled
900ml (1 1/2-pint) ring  mould. Spoon the rice mixture on top. Leave
the mould in a cool place  for 2 hours to set.  Just before serving,
scald, skin and slice the remaining peaches.  Turn out the rice mould
and fill in the centre with the sliced  peaches.  Note: if you are
making half or quarter the quantity, set the mould in  individual bowls
with sliced fruit in the base and do not turn them  out. Decorate with
more fruit when set. For 125g (4oz) rice, use  350ml (12 floz) apple
juice; for 50g (2oz) rice, use 250ml (8 floz)  apple juice.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 149.8mg
Carbohydrates: 41.9g
Fiber: 3.8g
Sugar: 6.6g
Protein: 3.3g