Riz a I'Imperatrice (Empress Rice) Recipe
Ingredients
| Candied fruits | 1 Cup (16 tbs) | |
| 3 tablespoons brandy or kirsch | ||
| Rice | 1/2 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| 1 1/4 ciips cold milk | ||
| 1 envelope plain gelatine | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| 3/4 cup hot milk | ||
| Vanilla extract | 1/2 Teaspoon | |
| 1 cup heavy cream, whipped to. soft peaks | ||
Directions
Marinate 3/4 cup fruits in brandy.
Cover rice with 1/2 cup cold water, bring to boil and simmer 2 minutes.
Drain, and rinse with cold water.
Return rice to saucepan, add cold milk, bring to simmer, cover and cook until rice is very tender (about 30 minutes) and milk absorbed.
Do not stir.
Soften gelatine in 1/4 cup cold water.
Combine egg yolks with sugar and salt in top of double boiler, add hot milk gradually and place over hot water, stirring constantly until custard is thick and smooth.
Remove from heat, and stir in gelatine and vanilla until gelatine is dissolved.
Strain into cooked rice, blend thoroughly and chill until mixture begins to set.
Carefully fold in marinated candied fruits and whipped cream.
Put into lightly oiled 6-cup ring mold or cylindrical fancy shape.
Chill at least 4 hours, preferably overnight.
To unmold, run knife around upper edge of mold; invert serving plate on top, and reverse plate and mold together.
Wring out tea towel in boiling water, and apply to mold, pressing over all surfaces.
Repeat several times, and contents will drop free from mold.
Decorate with remaining candied fruits cut in strips, circles, petals and diamond shapes.
Pour Strawberry Sauce around shape, or serve separately.
Cover rice with 1/2 cup cold water, bring to boil and simmer 2 minutes.
Drain, and rinse with cold water.
Return rice to saucepan, add cold milk, bring to simmer, cover and cook until rice is very tender (about 30 minutes) and milk absorbed.
Do not stir.
Soften gelatine in 1/4 cup cold water.
Combine egg yolks with sugar and salt in top of double boiler, add hot milk gradually and place over hot water, stirring constantly until custard is thick and smooth.
Remove from heat, and stir in gelatine and vanilla until gelatine is dissolved.
Strain into cooked rice, blend thoroughly and chill until mixture begins to set.
Carefully fold in marinated candied fruits and whipped cream.
Put into lightly oiled 6-cup ring mold or cylindrical fancy shape.
Chill at least 4 hours, preferably overnight.
To unmold, run knife around upper edge of mold; invert serving plate on top, and reverse plate and mold together.
Wring out tea towel in boiling water, and apply to mold, pressing over all surfaces.
Repeat several times, and contents will drop free from mold.
Decorate with remaining candied fruits cut in strips, circles, petals and diamond shapes.
Pour Strawberry Sauce around shape, or serve separately.
Chef
