- 2/3 cup rice
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 1 tablespoon gelatin soaked in 2 tablespoons cold water
- 1 teaspoon vanilla essence
- 3/4 cup candied or preserved fruit
- Rum or whiskey
- 1 cup heavy cream
- Red glacé cherries or candied citron and candied pineapple
- 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.