You are here

Riz A I Imperatrice

Holiday.Cook's picture
Ingredients
  Thick rice grain 3 1⁄2 Ounce
  Milk 3⁄4 Pint
  Vanilla essence 3 Drop
  Sugar 2 Ounce
  Butter 1 Ounce
  Glace fruits 4 Ounce
  Kirsch 2 Tablespoon
  Double cream 1⁄2 Pint
  Red currant sauce/Apricot sauce 3 Tablespoon (Flavored With Krisch)
For creme anglaise
  Egg yolks 4
  Milk 8 Fluid Ounce
  Gelatin 1⁄2 Ounce, softened in 1 tablespoon water
Directions

GETTING READY
1) Lightly grease the mould.

MAKING
2) In a pot, add rice and water and boil.
3) When cooked, drain and place again on heat.
4) Add in milk and vanilla and gently cook, stirring occasionally till the milk is absorbed.
5) Mix in the sugar and butter.
6) To prepare the creme anglaise, in a bowl add the yolks with sugar and scald the milk.
7) Pour over the yolks, and stir in the gelatin till it dissolves. Strain.
8) Dice fruits and macerate in the kirsch.
9) Allow rice to cool completely, then add the custard.
10) Gently beat the cream, and fold into the rice mix with the glace fruits.
11) Turn out into the mould.
12) Place lid and set the mould on ice or refrigerate till set.

SERVING
13) Turn out on to a cold plate and top with redcurrant (or apricot) sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Mixing
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
4.123075
Average: 4.1 (13 votes)