|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Milk||3 Cup (48 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla bean piece||1|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Whipping cream||1 Cup (16 tbs)|
|Candied fruit||2⁄3 Cup (10.67 tbs)|
Combine rice, 2 1/2 cups (5/8 liter or about 1 1/4 pints) of the milk, salt, sugar and piece of vanilla bean in a heavy saucepan.
Cover tightly and cook over low heat until rice kernels are soft and liquid is absorbed.
Remove vanilla bean and set rice aside to cool.
Soften gelatin in remaining milk.
Heat over hot water until gelatin is completely dissolved.
Let cool slightly.
Beat cream until soft peaks are formed, blending in the maraschino the last few seconds.
Coarsely chop the candied fruit.
Combine the dissolved gelatin with rice, mix well and add the candied fruit.
Fold in the whipped cream (sweetened with a little sugar, if desired).
Turn into a pudding mold.
Chill until firm.
When ready to serve, unmold dessert onto a serving plate and garnish with additional candied fruit.