Plums With Rice Royale
|Red plums||1 Pound|
|Water||1 1⁄2 Teaspoon|
|Corn flour||1 Teaspoon|
|Vanilla essence||1 Teaspoon|
|Crystallized fruit||1 Cup (16 tbs)|
|Milk||1 1⁄2 Pint|
Cook rice in milk with 2 oz. sugar and vanilla essence until the rice is thick and creamy.
Cool, add half the cream.
Put into a tall mould and leave to cool.
If liked, add small pieces of the fruit and nuts to the rice while cooking.
While rice is cooking, make a syrup of 3 oz. sugar and the water.
Then cook plums so that they become soft, but remain whole.
Lift fruit out of syrup, then thicken by blend- ing in cornflour, then boiling until thick and clear.
Turn out Rice Royale and arrange plums on top and around the sides.
Cut large leaves of angelica, glaze sweet with syrup and pipe cream around edge.