Riz … l'imp‚ratrice

8 servings

Ingredients

Quantity Ingredient
110 grams (3 3/4oz) pudding rice
1¼ litre (2 pt) milk
½ Vanilla pod
60 grams (2oz) caster sugar
4 Gelatine leaves
2 tablespoons Warm water
300 millilitres (10 fl oz) cream

Directions

To Drink: - Ruby port or sweet Madeira Level of Difficulty: Easy Preparation Time: 3 hours + time in the freezer Prepare in Advance: Yes Rinse the rice and put into a saucepan with the milk. Cut the « vanilla pod into quarters; scrape the seeds into the pan and add the pieces of pod. Simmer for approximately 2 hours over very low heat until the rice is completely soft. Add more milk if necessary.

Allow the mixture to cool. Remove the vanilla pod and stir in the sugar.

Soak the gelatine leaves in cold water for 10 mins to soften. Melt them in 2 tbsp hot water. Mix the gelatine into the rice mixture.

Whip the cream until it forms stiff peaks and stir it into the rice mixture. Rinse a savarin mould or ring mould in cold water. Pour the rice mixture into the mould and place in the freezer for 3-4 hours or overnight.

Allow the dish or mould to stand at room temperature for approximately 20 mins before serving. Turn out on to a serving dish and garnish as desired.

Posted by : Sue Rykmans.

Submitted By SUE RYKMANS On 10-18-94

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