Megabytes by John & Sally McKenna Vol 3 Issue 9

Step-by-Step Cooking Solutions

Rice à l'Imperiatrice

Makes 6-7 Ramekins

Ingredients

115g (4oz) chopped candied fruit
50ml (2fl oz) Kirsch
1 vanilla pod
50ml (2 fl oz) water
55g (2oz) sugar
85g (3oz) rice pudding rice
425mls (3/4 pint) milk
300ml (1/2 pint) double cream
11/2 coffee spoons gelatine dissolved over heat in 2 tablespoons water, or 2 gelatine leaves leaves, soaked in warm water.
geranium jelly (or redcurrant jelly)
Raspberry Sauce: 450g (1lb) frozen raspberries 2 tablespoons icing sugar

	1. Measure out the candied fruit.
	2. Roughly chop the candied fruit and leave to soak (preferably overnight) in the Kirsch.
	3. Cut a vanilla pod down the centre and scoop out the seeds.
	4. Make a syrup with the measured water and sugar. Do not reduce.
	5. Add the rice to the syrup and stir.
	6. Add the vanilla pod with its seeds, and the milk.
	7. Cook over a low heat until cooked, about 30-40 minutes.
	8. Whip cream until just thick.
	9. Add the cooled rice mixture to the cream, having first removed the vanilla pod.
	10. Stir gently to combine.
	11. Add the chopped fruit.
	12. Dissolve the gelatine in some warm water.
	13. Stir the gelatine into the rice.
	14. Melt some jelly in a small pan.
	15. Brush ramekins with the melted jelly.
	16. Spoon in the mixture and leave to set in the fridge.
	17. Make a raspberry sauce by puréing defrosted raspberries with 2 tablespoons icing sugar.
	18. Blend the raspberries, and then work through a sieve to make a smooth sauce.
	19. Shake each ramekin to release the rice pudding.
	20. Turn onto your serving dish.
	21. Serve with the raspberry sauce