RIZ A L' IMPERATRICE (RICE IMPERIAL)
I found this way back in my files and thought I would put it here so I wouldn't forget it again. This recipe was submitted to Bon Appetit magazine back in 1976 by Mrs. N. P. Haggerd. It is a heritage recipe from her childhood. What it is is a very fancy rice pudding mold suitable for holdiay entertaining. It is such a beautiful dish, it made the cover of the magazine. Cooking time is actually cooling time.
Provided by Lorraine of AZ
Categories Dessert
Time 5h
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Add rice to boiling water; bring to boil again. Drain. Return rice to pan and add 2 cups of the millk, orange rind, 2-1/2 teaspoons of the vanilla, and salt. Cover and simmer for 1/2 hour or until rice is very tender and liquid has been absorbed. Set aside.
- Marinate 1-3/4 cups glaceed fruit in orange juice.
- Combine in a double boiler: egg yolks, 3/4 cup sugar and remaining 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture coats a spoon. Add another 2-1/2 teaspoons vanilla and remove from heat.
- Soften gelatin in cold water and stir into the hot custard mixture until dissolved. Add to the rice and cool to room temperature. Add marinated fruit to pudding and taste for sweetness. More sugar may be added if needed.
- Whip cream with remaining 1/4 cup sugar and remaining 1/2 teaspoon vanilla until stiff and shiny. Fold 3/4 of the cream into the pudding and turn into a 2-quart decorative mold.
- Refrigerate for at least 4 hours or overnight. Unmold onto serving plate and decorate with remaining whipped cream, glaceed fruit and cherries.
Nutrition Facts : Calories 391.4, Fat 20.6, SaturatedFat 12.1, Cholesterol 177.3, Sodium 120.2, Carbohydrate 42.3, Fiber 0.3, Sugar 17.3, Protein 8.9
RIZ A L'IMPERATRICE
Provided by James Beard
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Wash rice. Cover with cold water and bring to a boil. Boil for 2 minutes. Drain and transfer to a saucepan containing 1 1/4 cups milk and simmer until the rice is very tender. Heat remaining milk.
- In the top of a double boiler, combine the egg yolks and sugar. Gradually stir in the hot milk and continue stirring until smooth and thick. Add softened gelatin and vanilla. Strain. Mix into the rice and cool until the mixture begins to set.
- Soak the 3/4 cup candied or preserved fruit in a little rum or whiskey for 1/2 hour. Whip the heavy cream and fold in the soaked fruit. Mix into the rice mixture. Turn into a decorative ring mold and chill. Before serving, unmold on a platter and decorate with glacè cherries or candied citron and candied pineapple.
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