Riz A L'lmperatrice
|Water||1 Cup (16 tbs)|
|Raw long grain rice||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Finely shredded crystallized fruits||1 Cup (16 tbs)|
|Kirsch||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Angelica||1⁄2 Cup (8 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs)|
|Red currant jelly||2 Cup (32 tbs)|
1. In a heavy three- or four-quart saucepan, bring four cups water to a boil. Add the rice, boil two minutes and drain. Return the rice to the saucepan.
2. Add one and one-third cups of the milk, the salt and vanilla bean. Cook, covered, over very low heat until the rice is tender, about thirty minutes. If the rice becomes too dry before it is soft, add more milk.
3. While the rice is cooking, soften the gelatin in water and make a custard: Mix the sugar and egg yolks, add the remaining milk and cook over lowest heat or in a double boiler, stirring constantly, until the mixture coats a metal spoon. Add the gelatin to the custard and stir until dissolved. Strain into the rice, mix well and chill until beginning to set.
4. Marinate the shredded fruits briefly in two tablespoons of the kirsch.
5. Taste the dessert and, if greater sweetness and flavor are desired, add sugar and vanilla extract to the whipped cream. Fold the whipped cream and fruits into the rice, turn the mixture into a two-quart mold and chill until set.
6. Unmold and decorate with candied cherries and shapes cut from angelica.