• 1 mug of basmati Rice (or enough to cover the box/tray you're using)
• 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 rice, cut into whatever shape you like. When you have a nice colour on each 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 either make one big one or you can put the filling in a bowl and make lots of rice pieces as a sharing appetiser with friend.