Mix the rice with the oil and parsley.
Grease the ring mould and put the rice in the mould.
Bake for 5 minutes.
Loosen the edges and turn onto a serving dish.
Mix together all the ingredients for the sweet and sour sauce, except the cornflour and water, and cook for 5 minutes.
Dissolve the cornflour in the water and add to the above mixture.
Stir till it thickens into a sauce.
Pour the sweet and sour sauce into the centre of the rice ring and all around it.
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