200 g long grain rice
4-6 boiled eggs
250 g unshelled prawns
3 spring onions, thinly sliced
75 ml dill, chopped
200 g smoked ham, sliced

Sauce
30 ml brown mustard seeds
30-50 g Dansukker Brown Sugar
10 ml spirit vinegar 12%
15 ml oil
1 chopped/grated garlic clove
10 g flour
200 ml vegetable stock
200 ml cream
Salt, pepper

Crush the mustard seeds and mix them with the brown sugar and vinegar. Boil the rice according to the package instructions. Peel the eggs and prawns. Cut the eggs in half lengthwise.

Heat the oil in a saucepan and gently sauté the garlic. Stir in the flour, then dilute with the vegetable stock and cream. Simmer gently for five minutes. Add the mustard mixture. Season with salt and pepper. Mix the rice with the prawns, spring onions and dill and place on a serving plate. Pour the sauce over the rice. Arrange the eggs on top. Serve with the ham.