| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Fruits, Ethnic, Rice |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Raw regular white rice |
| 1 3/4 |
c |
Milk |
| 1/4 |
c |
Granulated sugar |
|
|
Butter or margarine |
| 1/8 |
|
Teasp. salt |
| 1 |
pk |
Unflavored gelatine |
| 2 |
|
Tablesp. water |
| 2 |
|
Egg yolks, slightly beaten |
| 1 |
c |
Heavy cream, whipped |
| 1/2 |
|
Teasp. vanilla extract |
INSTRUCTIONS
RICE RING:
Early in day or day before:
1. Cover rice with water; bring to boil- turn off heat; let stand 5 min.
Drain, rinse in cold water ; drain well.
2. In double boiler, combine rice, milk, sugar, 1/2 tablesp. butter, and
salt; cook, covered, over boiling water, 45 min., or until rice is done.
3. Sprinkle gelatine on top of water to soften. Meanwhile, butter a ring
mold (5-to-6-cup capacity).
4. Toss rice with fork to separate grains; into it, stir softened gelatine
and egg yolks. Refrigerate until cool.
5. Into rice mixture, fold cream and vanilla. Turn into mold. Refrigerate
several hours or until firm.
PRUNE COMPOTE: 1/2 lb. dried prunes 1 cup Marsala wine 1 lemon slice 1/4
cup apricot jam
Night before:
Soak prunes in water to cover.
Early in day:
1. Drain prunes, reserving liquid.
2. In saucepan, combine prunes, wine, 1 cup liquid from prunes, lemon
slice; simmer, uncovered, about 30 min. or until prunes are tender and
liquid reduced to 1 cup.
3. Stir in apricot jam; refrigerate.
To serve: Unmold rice ring on serving plate; fill center with prunes and a
little syrup; over each serving, spoon remaining syrup. Makes 8 to 10
servings.
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