| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Ethnic, Fruits, 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 | 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: Cover rice with water; bring to boil- turn off heat; let stand 5 min. Drain, rinse in cold water ; drain well. 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. Sprinkle gelatine on top of water to soften. Meanwhile, butter a ring mold (5-to-6-cup capacity). Toss rice with fork to separate grains; into it, stir softened gelatine and egg yolks. Refrigerate until cool. 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: Drain prunes, reserving liquid. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 49.3mg
Sodium: 27.9mg
Potassium: 97.1mg
Carbohydrates: 21.3g
Fiber: <1g
Sugar: 9g
Protein: 3.5g