Strawberry Layered Rice Cake (Serves 4)

Ingredients:

• 1 cup Royal Umbrella Shortgrain Rice, cooked 
• 250g strawberries, washed and diced
• 2 tbsp sugar
• 16g gelatin sheets

Cooking Method:

1. Line four 8cm tart molds with cling wrap. Fill molds with Royal Umbrella Shortgrain cooked rice and seal the top with cling wrap. Press down firmly to ensure rice gets its shape. 
2. In a pan, steam rice for 15 minutes. Remove rice from mold carefully and set aside to cool. 
3. In a saucepan, pour in strawberries and sugar. 
4. Stir over medium heat until sugar has dissolved. 
5. Continue stirring while increasing to medium-high heat, allowing the mixtuShreya Prajapatire to thicken and boil. 
6. Remove from heat and allow jam to cool to a temperature that is warm to touch.
7. In a bowl of water, soak gelatin sheets until soft. (about 30 seconds). 
8. Remove gelatin sheets and squeeze the excess water out. 
9. Microwave for 10 seconds until gelatin has melted completely. 
10. Stir in gelatin into jam (jam needs to be slightly warm to allow gelatin to dissolve). 
11. Pour jam mixture into tart molds and refrigerate for 20 minutes.
12. Ensuring jam mixture is almost solidified (still slightly wobbly in the center) then, place rice cake on top of jam layer. Refrigerate for another 20 minutes. 
13. Remove from mold and serve cold with fresh fruits.