Rice Pudding Mould With Cranberry Rum Sauce
|Rice||1⁄2 Cup (8 tbs) (Brand)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Kirsch liqueur||1⁄2 Cup (8 tbs)|
|For cranberry rum sauce|
|Fresh cranberries||2 Cup (32 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Shredded orange peel||1 Teaspoon|
|Canned whole cranberry sauce||8 Ounce (1 Can)|
|Eggs||2 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Shredded lemon peel||1⁄2 Teaspoon|
|Light rum||1⁄4 Cup (4 tbs)|
Oil a 6-cup mold.
Cook rice with water and salt according to package directions for half the basic recipe, omitting butter.
In a large saucepan, combine gelatin, kirsch liqueur and cranberry sauce.
Heat over low heat until gelatin is dissolved.
Stir in cooked rice.
Beat egg yolks and 1/4 cup sugar until thick and lemon-colored.
Stir small amount of rice-cranberry mixture into yolks.
Stir back into rice-cranberry mixture.
Cook over low heat until slightly thickened, stirring constantly, 2 to 3 minutes.
Fold in pecans.
Chill until mixture mounds.
Beat whipped cream until stiff.
Beat egg whites until frothy.
Add remaining 1/4 cup sugar gradually, beating constantly until egg whites form stiff peaks.
Fold beaten egg whites and whipped cream into rice-cranberry mixture.
Turn into mold.
Chill until set.
Invert to unmold.