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Rice Imperial Recipe
|Butter||1 Ounce (25 Grams)|
|Milk||1 Pint (568 Milliliter)|
|Pudding rice||2 Ounce (50 Gram)|
|Sugar||2 Ounce (50 Grams)|
|White wine||30 Milliliter (2 Tablespoon)|
|Gelatin powder||15 Milliliter (3 Teaspoon Leveled)|
|Angelica||1 Ounce (25 Grams)|
|Glace cherries||1 Ounce (25 Grams)|
|Whipping cream||5 Fluid Ounce (1 Carton Of 142 Milliliter)|
|Apricot sauce||1⁄2 Pint (300 Milliliter)|
Serving size: Complete recipe
Calories 1614 Calories from Fat 799
% Daily Value*
Total Fat 89 g137.4%
Saturated Fat 57.3 g286.6%
Trans Fat 0 g
Cholesterol 320.2 mg
Sodium 487 mg20.3%
Total Carbohydrates 161 g53.6%
Dietary Fiber 3.7 g14.7%
Sugars 144.5 g
Protein 29 g58.7%
Vitamin A 79.2% Vitamin C
Calcium 66.1% Iron 4.7%
*Based on a 2000 Calorie diet
Pour in the milk, bring it to the boil in the uncovered cooker, then stir in the rice and sugar.
Stir well and bring to the boil, then lower the heat until it simmers.
Put on the lid and when the steam is escaping allow the cooker to come to high (15 1b) pressure slowly, then cook for 5 minutes.
Reduce pressure slowly.
Put the rice in a bowl to cool.
Put the wine in a small bowl and sprinkle over the gelatine, leave it to stand for about 5 minutes, then dissolve.
Cut the angelica and cherries into small pieces, blend with the cold creamy rice and stir in the dissolved gelatine.
When the rice is nearly set, stir in the whipped cream, mix lightly and spoon it into a 600 ml (1 pint) ring mould.
Leave in a cool place to set.
Turn out the rice and serve with apricot sauce.