0,6 pint / 3 dl ( 8,8 oz. / 250 g) rice
2 tbsp. Oil
1 pint / 4 1/2 dl broth
1 pickled gherkin
3,5 oz. / 100 g pickled beetroot
1,75 oz. / 50 g of almond flakes
1 tbsp. curry
8,8 oz./ 250 g crab meat (canned)
1,4 oz. / 40 g of butter / margarine
 Fry the rice in oil in a pan a few minutes. pour in boiling stock and let the rice cook for 12 minutes with the lid on. Remove the pan from the heat and let the rice stand with lid on another 12 minutes.
 Dice the pickled finely. Peel the apple, remove the core and cut it into cubes. Cut the pickled beetroot into small cubes.
 Fry the almond flakes a few minutes in a dry pan. Let the mandarins drain well. Mix everything with the rice and sprinkle with salt and curry powder.
 Pour the mix into a baking dish and place in a warm oven ( 340° F / 170° C).
 Let crab meat drain well and fry it for a few minutes in butter in a frying pan.
 Sprinkle crab meat over the rice and serve right with mango chutney and a tomato salad with yogurt dressing.
A dry white wine will go nicely with this dish.