Empress Rice Pudding
An elegant molded rice pudding combining egg yolks, gelatin, candied fruit, and whipped cream.
Ingredients
long-grain rice
3 oz (90 g)
milk
1 pint (0.5 L)
vanilla
0.25 oz (8 ml)
egg yolks
2 oz (60 g)
sugar
3 oz (90 g)
gelatin
0.25 oz (8 g)
cold water
2 oz (60 ml)
candied fruit (diced, soaked in cherry brandy)
3 oz (90 g)
cherry brandy
1 oz (30 ml)
heavy cream
6 oz (180 ml)
Instructions
1
Step 1
Wash and drain the rice. Cover and simmer in milk until soft. Add vanilla.
2
Step 2
Whip the egg yolks and sugar together. Stir in a small amount of hot milk from the rice mixture. Then pour the egg yolk mixture back into the rice mixture. Cook over very low heat for a few minutes, stirring constantly, until slightly thickened.
3
Step 3
Soak the gelatin in water to soften. Stir the gelatin mixture into the hot rice mixture until dissolved.
4
Step 4
Stir in the candied fruit soaked in cherry brandy.
5
Step 5
Chill the mixture until thickened but not set.
6
Step 6
Whip the heavy cream to soft peaks. Fold it into the rice mixture.
7
Step 7
Pour into a mold. Chill until set. Unmold and plate. Can be decorated with candied fruit and whipped heavy cream. Serve with melba sauce.
