Rice Al Imperatrice
|Boiling water||3 Cup (48 tbs)|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Vanilla extract/1 inch piece vanilla||1 Teaspoon|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Cold water||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Candied fruit||3⁄4 Cup (12 tbs), slivered|
|Kirsch/Other liqueur||3 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
1) In a bowl, soak the candied fruit (mixed peels) in kirsch (or any liqueur or rum or brandy).
2) In a bowl, stir the gelatin in cold water, until softened.
3) In a bowl, cover the rice with the boiling water, allow to stand for 5 minutes, drain.
4) In a heavy pan, add the rice with 1 1/4 cups milk, bring to a boil and simmer over a low heat for 30 to 40 minutes, without stirring, until the rice is tender.
5) In a small pan, heat 3/4 cup milk with the vanilla bean.
6) In another bowl, beat the egg yolks, sugar and salt together.
7) Stir a little hot milk into the egg mixture, then combine both mixtures and the gelatin together.
8) In a pan, stir the mixture continuously and heat, until it begins to thicken.
9) Stir in the rice and place in the refrigerator until chilled.
10) When the rice begins to set, stir in the soaked candied fruits and the whipped cream.
11) In a 1 1/2-quart mold, pour the rice mixture and chill until set.
12) Unmold over a serving platter, garnish with the candied cherries and strips of angelica and more whipped cream, if desired.
13) Serve the Rice a l Imperatrice immediately on individual serving plates.