You are here

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2077 Calories from Fat 1024

% Daily Value*

Total Fat 116 g178.3%

Saturated Fat 68 g340.2%

Trans Fat 0 g

Cholesterol 802.6 mg267.5%

Sodium 472.1 mg19.7%

Total Carbohydrates 212 g70.6%

Dietary Fiber 1.2 g4.8%

Sugars 131.1 g

Protein 53 g106.6%

Vitamin A 90.7% Vitamin C 2.4%

Calcium 82.1% Iron 16.5%

*Based on a 2000 Calorie diet

Rice Imperatrice With Cherry Sauce Recipe