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.
Place another tray on the top and keep in the fridge for a few hours.
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.
Allow the cream to thicken slightly and then put aside to cool a little.
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.
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).
