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Rice Imperatrice

Thoroughly wash three ounces of good rice in several changes of fresh water, drain it thoroughly, place it in a saucepan with one pint and a half cold milk, a saltspoon salt, one vanilla stick and five ounces of granulated sugar. Place the pan on the fire and let slowly boil for forty-five minutes, being careful to stir at the bottom with a wooden spoon frequently to prevent burning; shift the pan to the corner of the range. Cut in small dice pieces six candied cherries, two candied apricots, two candied pears, and add them to the rice with two tablespoons kirsch; mix well, then add two egg yolks and mix well again for five minutes. Remove to the table, take up the vanilla bean (wipe it and keep in fine sugar for further use), add one gill of whipped cream to the rice and gently mix. Lightly wet a quart pudding mould with cold water, drop in the rice, then set the mould in a basin with cracked ice around and let cool off for two hours. Remove, wipe the mould, unmould upon a cold dish and serve.