Riz a l'Imperatrice

1. 1

   Wash rice.

2. 2

   Cover with cold water and bring to a boil.

3. 3

   Boil for 2 minutes.

4. 4

   Drain and transfer to a saucepan containing 1 1/4 cups milk and simmer until the rice is very tender.

5. 5

   Heat remaining milk.

6. 6

   In the top of a double boiler, combine the egg yolks and sugar.

7. 7

   Gradually stir in the hot milk and continue stirring until smooth and thick.

8. 8

   Add softened gelatin and vanilla.

9. 9

   Strain.

10. 10

    Mix into the rice and cool until the mixture begins to set.

11. 11

    Soak the 3/4 cup candied or preserved fruit in a little rum or whiskey for 1/2 hour.

12. 12

    Whip the heavy cream and fold in the soaked fruit.

13. 13

    Mix into the rice mixture.

14. 14

    Turn into a decorative ring mold and chill.

15. 15

    Before serving, unmold on a platter and decorate with glace cherries or candied citron and candied pineapple.

* Per serving · 4 servings · Values may vary.

No additional tips available.