|Butter||1 Ounce (25 Grams)|
|Milk||1 Pint (568 Milliliter)|
|Pudding rice||2 Ounce (50 Gram)|
|Sugar||2 Ounce (50 Grams)|
|White wine||30 Milliliter (2 Tablespoon)|
|Gelatin powder||15 Milliliter (3 Teaspoon Leveled)|
|Angelica||1 Ounce (25 Grams)|
|Glace cherries||1 Ounce (25 Grams)|
|Whipping cream||5 Fluid Ounce (1 Carton Of 142 Milliliter)|
|Apricot sauce||1⁄2 Pint (300 Milliliter)|
Put the butter in the pressure cooker and heat gently so that it melts and greases the base.
Pour in the milk, bring it to the boil in the uncovered cooker, then stir in the rice and sugar.
Stir well and bring to the boil, then lower the heat until it simmers.
Put on the lid and when the steam is escaping allow the cooker to come to high (15 1b) pressure slowly, then cook for 5 minutes.
Reduce pressure slowly.
Put the rice in a bowl to cool.
Put the wine in a small bowl and sprinkle over the gelatine, leave it to stand for about 5 minutes, then dissolve.
Cut the angelica and cherries into small pieces, blend with the cold creamy rice and stir in the dissolved gelatine.
When the rice is nearly set, stir in the whipped cream, mix lightly and spoon it into a 600 ml (1 pint) ring mould.
Leave in a cool place to set.
Turn out the rice and serve with apricot sauce.