Rice with Apricots

Blanch half a pound of rice; cook it till tender in milk with vanilla and when cooked remove it from the fire, sweeten it, add raw cream and fresh butter and pour it into another saucepan to let get cold, stirring from time to time. Place the preparation on ice and incorporate slowly into it one pint of whipped cream. When well stirred in dress it in layers in a souffle pan (Fig. 182) incrusted in ice, covering each layer with one of apricot marmalade (No. 3675); smooth it dome-shaped and decorate the summit with candied pineapple cut in pieces.