Serve with a green salad for a hearty warming tea.
2 teacups basmati rice
500g cooked chestnuts
500g cubed tofu (smoked or marinated)
2 tablespoons sunflower oil
Salt and pepper
Choose a lidded pan which accomodates all the ingredients perfectly, as the pan becomes the mould. Wash the rice by soaking in boiling water. Fry the tofu until browned, cover with 3 teacups of
water, salt and pepper and simmer for 5 minutes. Add the chestnuts and pour the drained and rinsed rice on top–do not stir. Cook over gentle heat, covered and undisturbed for about 20 minutes,
peeking after about 15 minutes to see if a little more hot water is needed. Lower the heat and cook for a further 20 minutes. When the rice is cooked, plunge the pan into a basin of 3cms cold water.
Turn out onto a flat round tray or dish, tapping the bottom of the pan by way of encouragement. This can be served with 2 sauces, one of rich tomato, and one of ground almonds, vegetable stock