Rice Pudding Mould With Cranberry Rum Sauce Recipe
Ingredients
| 1/2 cup Brand Rice | ||
| Water | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Unflavored gelatin | 1 | |
| 1 /2 cup kirsch liqueur | ||
| Cranberries | 2 Cup (16 tbs) (Cranberry-Rum Sauce:) | |
| Pineapple juice | 1/2 Cup (16 tbs) (Cranberry-Rum Sauce:) | |
| Sugar | 3/4 Cup (16 tbs) (Cranberry-Rum Sauce:) | |
| Orange peel | 1 Teaspoon, shredded (Cranberry-Rum Sauce:) | |
| Whole | 1 Can (10oz) (Cranberry-Rum Sauce:) | |
| Eggs | 2 , separated (Cranberry-Rum Sauce:) | |
| Sugar | 1 /4 Cup (16 tbs) (Cranberry-Rum Sauce:) | |
| Pecans | 1/2 Cup (16 tbs), chopped (Cranberry-Rum Sauce:) | |
| Whipping cream | 1 Cup (16 tbs) (Cranberry-Rum Sauce:) | |
| Cranberry-Rum Sauce | ||
| Lemon peel | 1/2 Teaspoon, shredded (Cranberry-Rum Sauce:) | |
| Light rum | 1 /4 Cup (16 tbs) (Cranberry-Rum Sauce:) | |
| Butter/Margarine | 2 Tablespoon (Cranberry-Rum Sauce:) | |
| Salt | 1 /4 Teaspoon (Cranberry-Rum Sauce:) | |
Directions
Oil a 6-cup mold.
Cook rice with water and salt according to package directions for half the basic recipe, omitting butter.
In a large saucepan, combine gelatin, kirsch liqueur and cranberry sauce.
Heat over low heat until gelatin is dissolved.
Stir in cooked rice.
Beat egg yolks and 1/4 cup sugar until thick and lemon-colored.
Stir small amount of rice-cranberry mixture into yolks.
Stir back into rice-cranberry mixture.
Cook over low heat until slightly thickened, stirring constantly, 2 to 3 minutes.
Fold in pecans.
Chill until mixture mounds.
Beat whipped cream until stiff.
Beat egg whites until frothy.
Add remaining 1/4 cup sugar gradually, beating constantly until egg whites form stiff peaks.
Fold beaten egg whites and whipped cream into rice-cranberry mixture.
Turn into mold.
Chill until set.
Invert to unmold.
Cook rice with water and salt according to package directions for half the basic recipe, omitting butter.
In a large saucepan, combine gelatin, kirsch liqueur and cranberry sauce.
Heat over low heat until gelatin is dissolved.
Stir in cooked rice.
Beat egg yolks and 1/4 cup sugar until thick and lemon-colored.
Stir small amount of rice-cranberry mixture into yolks.
Stir back into rice-cranberry mixture.
Cook over low heat until slightly thickened, stirring constantly, 2 to 3 minutes.
Fold in pecans.
Chill until mixture mounds.
Beat whipped cream until stiff.
Beat egg whites until frothy.
Add remaining 1/4 cup sugar gradually, beating constantly until egg whites form stiff peaks.
Fold beaten egg whites and whipped cream into rice-cranberry mixture.
Turn into mold.
Chill until set.
Invert to unmold.
Chef
