Rice Imperatrice With Cherry Sauce Recipe
Ingredients
| 1/2 cup regular rice | ||
| Water | 2 Cup (16 tbs) | |
| Milk | 2 1/4 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Cherry Sauce | ||
Directions
1. Cook rice in the 2 cups water in a medium-size saucepan, stirring occasionally, 30 minutes, or until all the water is absorbed. Add 1 1/4 cups of the milk to rice; simmer for 30 minutes longer, or till milk is absorbed. Cool.
2. Soften gelatin in cold water.
3. Beat eggs lightly in top of a double boiler; add sugar and remaining 1 cup milk. Cook over simmering water, stirring constantly, until mixture coats a metal spoon. Add vanilla and softened gelatin; stir until the gelatin is completely dissolved. Turn into a large bowl; stir in the rice.
4. Chill custard mixture over ice and water, or in refrigerator, stirring often, until mixture starts to thicken. Fold in whipped cream. Turn into an 8-cup mold. Refrigerate 3 hours, or until firm. Unmold on serving plate. Garnish with the cherries from Cherry Sauce and additional whipped cream, if you wish.
2. Soften gelatin in cold water.
3. Beat eggs lightly in top of a double boiler; add sugar and remaining 1 cup milk. Cook over simmering water, stirring constantly, until mixture coats a metal spoon. Add vanilla and softened gelatin; stir until the gelatin is completely dissolved. Turn into a large bowl; stir in the rice.
4. Chill custard mixture over ice and water, or in refrigerator, stirring often, until mixture starts to thicken. Fold in whipped cream. Turn into an 8-cup mold. Refrigerate 3 hours, or until firm. Unmold on serving plate. Garnish with the cherries from Cherry Sauce and additional whipped cream, if you wish.
Chef
