Home › The Waldorf Kitchen › Boiled Rice with Apricots

Boiled Rice with Apricots

Wash well a scant teacupful of rice, place it in a saucepan with as much milk as it will absorb and loaf-sugar to taste, and boil the whole gently until tender. When cooked, flavor slightly with essence of vanilla, move the rice away from the fire, and let it cool. Place the beaten yolks of four eggs in a stewpan with one teacupful of milk, stir them over the fire until thickened but not boiling, and leave until cold. When the custard and rice are both cold, mix them well together. Whip one-fourth pint of cream to a firm froth, having previously sweetened it with powdered sugar, and mix with it one-half ounce of isinglass that has been dissolved in a small quantity of warm water. Stir the cream in lightly with the rice, put the mixture into a mould, and pack it in ice. Cut up some apricots (canned ones will answer), into halves, remove the stones, put them in a stewpan, cover them with syrup, and allow them to simmer gently until tender. Drain the apricots and keep them in a cool place. When ready to serve, dip the mould quickly into hot water, wipe it, turn the rice onto a glass dish, and arrange the apricots round it.