Maltaise Rice Mold
|Raw long grain rice||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||1 1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs), whipped|
|Orange sections||2 Cup (32 tbs)|
|Grand marnier||1⁄3 Cup (5.33 tbs)|
1. Soak the rice in water thirty minutes, then drain well. Turn into a heavy saucepan, add the milk and salt and bring to a boil. Partly cover and simmer thirty minutes. Cover tightly, remove from the heat and let stand ten minutes.
2. Stir in the sugar, rind, juice and cream. Turn the mixture into an oiled nine-inch ring mold and chill four hours or overnight.
3. Unmold the dessert and fill the center with orange sections that have been marinated thirty minutes in Grand Marnier.