9 cups of cooked rice
2 cups of white celery stalks, chopped
1/4 cup of grated bell pepper
1 cup of raw carrot in strips
1 cup of cooked carrot in cubes
1 cup of raw zucchini in strips
2 tablespoons of stuffed olives in slices
1 envelope of unsalted gelatin
1/2 cup of water
1 1/2 cups of mayonnaise
3 graduated-sized ring molds
ranch dressing
French dressing
9 cups of cooked rice
2 cups of white celery stalks, chopped
1/4 cup of grated bell pepper
1 cup of raw carrot in strips
1 cup of cooked carrot in cubes
1 cup of raw zucchini in strips
2 tablespoons of stuffed olives in slices
1 envelope of unsalted gelatin
1/2 cup of water
1 1/2 cups of mayonnaise
3 graduated-sized ring molds
ranch dressing
French dressing
Cook the rice without fat
Let it cool down
Mix in the chopped celery, cooked carrot, and rice
Over low heat, dissolve the gelatin in 1/2 cup of water, mixing lightly with mayonnaise
Place on top of the rice mixture
Arrange tightly in the ring molds
The smaller one can be an empty butter tin
Cover and refrigerate until set
Cut strips of raw carrot, zucchini, and bell pepper (there is a cutter with oval holes that makes this operation easier)
Refrigerate moistened with French dressing
When serving, disassemble the rice, starting from the largest plate, passing one side around, and flipping it over into a large plate
Repeat with the second and third molds, placing the smaller cake well in the center of the larger one
Remove from the refrigerator the vegetable strips, and decorate the steps formed by the three rice cakes, taking advantage of the colors
Finish with a sprig of parsley in the center of the smallest cake
Note: - This recipe serves 12 people, and is extremely decorative for Christmas dinner, besides being very simple.
