Cream of Rice with Angelica

Pick and wash four ounces of good rice and cook it till tender (keeping the grains whole) with a pint and a half of milk into which has been added half a split vanilla bean; pour it at once into a basin. Put into another vessel six egg-yolks, stir in six ounces of powdered sugar, and dilute with half a pint of boiling milk; pour this into a saucepan to thicken over the fire, and then add two ounces of gelatine softened in cold water, and as soon as the gelatine is dissolved strain the whole over the rice and mix well without stirring the rice more than necessary. At the same time incorporate four ounces of angelica previously washed in hot water, cut in small three-sixteenths of an inch dice, and steeped in maraschino. Set the preparation on ice to get thoroughly cold, and as soon as it begins to thicken stir in as much whipped cream; pour the whole into a plain cylindrical mold (Fig. 150), and keep it on ice for two hours. Unmold on a cold dish, and garnish around with lady bouchees (No. 3376).