Admittedly I have only prepared the rice cake portion of this dish. I’ve used it on several occasions to make a “bread” base for canapés. I have gotten rather creative with the rice cakes. I’ve cooked the rice with stock and have added cheese and hot peppers to the mix. While the instructions are somewhat hard to follow at times, it does make a delicious rice cake, and one day I plan to try the whole recipe.

Reviewed On: Nov. 8, 2003

I have made this recipe several times, and with each making I loved it. I have however tweaked it somewhat. The first time I followed the instructions to the letter and found it tasty but not as firm as the clotted cream I had in London.. So the second time I made it I seperated the sour cream. (Dump your sour cream in a strainer lined with cheese cloth or a coffee filter, cover with plastic wrap – so that it touches the sour cream – place over a bowl and refrigerate overnight.) This second attempt was perfect. However when I made it last week a disaster 5 minutes before company came (my whipped cream got coffee grounds dumped on it) forced me to use --- yes you guessed it…. Cool Whip. I must confess I liked this version the best. I’m so ashamed and plan to never tell my mother that I used Cool Whip.

Reviewed On: Nov. 8, 2003