Molded Rice Pudding With Chestnuts
|Regular long grain rice||3⁄4 Cup (12 tbs)|
|Milk||6 Cup (96 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||4 1⁄2 Ounce (3 Envelopes)|
|Canned whole chestnuts/Chestnut pieces in syrup, drained||16 1⁄2 Ounce, drained (1 Can / 1 Jar)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Maraschino cherried/Red candied cherries||2 Tablespoon, each cut in half (For Garnish)|
1. In 4-quart saucepan over high heat, heat rice, salt, and 3 cups milk to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until rice is tender and almost all liquid is absorbed. Remove saucepan from heat.
2. Meanwhile, in heavy 3-quart saucepan, with wire whisk, beat sugar, eggs, and remaining 3 cups milk until blended. Sprinkle gelatin evenly over egg mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring frequently, until gelatin completely dissolves and mixture thickens and coats the back of a spoon, about 20 minutes (do not boil or mixture will curdle). Remove saucepan from heat.
3. Coarsely chop drained chestnuts. Into rice mixture, stir chestnuts, vanilla extract, and egg mixture until well blended. Cover and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 1 hour.
4. In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. With rubber spatula or wire whisk, fold whipped cream into rice mixture. Spoon mixture into 2 1/2-quart mold or bowl; cover and refrigerate until set, at least 4 hours.