| 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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