Nectarine Rice Luxuria 143
|Long grain rice||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Pint|
|Almond extract||1⁄4 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
In a covered saucepan, cook the rice in boil- ing water with 1 tspn, salt for 20 minutes, In the top of a double boiler, scald milk and stir in 1/3-cup sugar and rice.
Cover and cook over simmering water about 30 minutes, or until milk is absorbed.
Remove from heat and cool for about 5 hour.
Whip cream with almond extract and 1/2-tspn. salt; fold into rice.
Turn into a buttered 1-quart ring mould.
Refrigerate for at least 2 hours.
Meanwhile slice nectarines to make 2 cups.
In a saucepan, combine 5-cup water, 1/2-cup sugar and 1/8th tspn, salt; bring to the boil.
Remove from heat and stir in lemon juice, orange juice and nectarines.
Cover and chill.
To serve, turn rice ring out onto a serv ing dish, spoon nectarines into centre and drizzle syrup over all.