Almond And Herb Rice Ring

225 g/8 oz long-grain or medium-grain rice
600 ml/1 pint water
salt
4 tablespoons chopped fresh mixed herbs
(e.g. chives, oregano, thyme, basil and parsley)
or 2 tablespoons dried mixed herbs
50 g/2 oz split almonds

Preheat the oven to moderate (180 °C/350 °F, Gas Mark 4).

Cook the rice in the boiling salted water for 10 minutes. Add the chopped herbs and cook for 5 minutes or until the rice is just tender. Drain thoroughly.

Place the almonds on a baking sheet in the preheated oven for about 5 minutes, until golden.

Lightly grease a 900 ml/11/2 pint ring mould. Then place the split almqnds in the base of the ring. Spoon the rice into the mould, pressing it down firmly with the back of the spoon. Cover and bake in the oven for 20 minutes until heated through.

Cover the mould with a serving plate, invert and remove the mould. Serve at once.

SERVES 4 to 6