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Cook rice in boiling salted water, drain well and set aside.
Stir-fry the mushrooms with the minced garlic and two tablespoons of olive oil.
Mix the rice with the mushrooms and chopped mint, then put into individual ramekins and bake in preheated 180° C (356 F) oven 20 minutes.
Meanwhile, finely chop the carrot and fry with olive oil until tender. Add the single cream, curry powder and parmesan and let thickens.
Add the chopped parsley and serve the curry sauce over the rice timbales.

Rice Timbales with Curry Sauce

Makes four individual timbales:
150g rice
4 mushrooms
1 clove garlic
20 mint leaves
3 tbsp single cream
2 tbsp grated Parmesan cheese
1/2 carrot
1 sprig of parsley
1/2 tsp curry powder
olive oil

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