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Rice Imperatrice With Cherry Sauce's picture
  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)
  Eggs 2
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  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.

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