Rice Imperatrice With Cherry Sauce
|Regular rice||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Milk||2 1⁄4 Cup (36 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Cherry sauce||1 Tablespoon|
1. Cook rice in the 2 cups water in a medium-size saucepan, stirring occasionally, 30 minutes, or until all the water is absorbed. Add 1 1/4 cups of the milk to rice; simmer for 30 minutes longer, or till milk is absorbed. Cool.
2. Soften gelatin in cold water.
3. Beat eggs lightly in top of a double boiler; add sugar and remaining 1 cup milk. Cook over simmering water, stirring constantly, until mixture coats a metal spoon. Add vanilla and softened gelatin; stir until the gelatin is completely dissolved. Turn into a large bowl; stir in the rice.
4. Chill custard mixture over ice and water, or in refrigerator, stirring often, until mixture starts to thicken. Fold in whipped cream. Turn into an 8-cup mold. Refrigerate 3 hours, or until firm. Unmold on serving plate. Garnish with the cherries from Cherry Sauce and additional whipped cream, if you wish.