We all know how much we love to make our own Christmas table ware, but we’re still finding ourselves unable to find the perfect set of dishes to suit every occasion.
One simple solution that we’ve been looking into recently is the rice hulls.
There are several options, but one we like is this paisley rice husky tableware.
The idea behind the rice brine is simple: it makes the tableware soft, and helps to keep the dish fresh longer.
We have found it to be quite effective in the kitchen and also very easy to clean.
However, the paisly tableware doesn’t come cheap, as it retails for around £15 per kg, so if you want to make it for your family, this is a good buy.
To make your own paisleys, use this recipe for a couple of minutes to soften the ingredients.
Then, add your ingredients together in a bowl.
Add the water, salt and pepper, and let it soak for a minute or so.
Once the ingredients are softened, add the rice, and mix.
You can add a little more water if needed, but be careful to keep things soft.
Now it’s time to add your dish.
You can use whatever you have in the fridge, and you’ll be left with a smooth surface for the rice to work on.
In our case, we used a whole pineapple and a slice of ceviche, which we’d made before we bought the paises.
Take your paisled pineapple, and cut it into small pieces.
We used two halves, but you could make two larger pieces, if you’re using more pieces.
Pierce it with a fork, and add the pineapple and ceviches.
Repeat with the rest of your ingredients.
Add a little water, and the rice should be smooth.
Mix up a little and serve.
A few more suggestions on how to make a paislin dish.
Add some butter to the rice and then add a bit of vinegar to taste.
Make a paise-spoon-sized bowl and fill it with your dish, and sprinkle some more salt and a touch of pepper.
Place a small bowl on top, and pour a bit more water.
Put the paise spoon in the bowl and add your vinegar.
Stir, then add your pineapple and caeviche.
Bake at 180C for about 30 minutes, until the dish is cooked.
And then serve.