Prep 1 hr
Cook 4 hrs
I found this way back in my files and thought I would put it here so I wouldn't forget it again. This recipe was submitted to Bon Appetit magazine back in 1976 by Mrs. N. P. Haggerd. It is a heritage recipe from her childhood. What it is is a very fancy rice pudding mold suitable for holdiay entertaining. It is such a beautiful dish, it made the cover of the magazine. Cooking time is actually cooling time.
- 1 1⁄2 cups rice
- 6 cups boiling water
- 4 1⁄2 cups milk, divided
- 1 medium orange, rind of, grated
- 5 1⁄2 teaspoons vanilla extract, divided
- 1⁄4 teaspoon salt
- 2 cups slivered glace fruit, divided
- 3 tablespoons fresh orange juice
- 7 egg yolks
- 1 cup sugar, divided
- 2 (1/2 ounce) envelopes unflavored gelatin
- 1⁄3 cup cold water
- 2 cups heavy cream
- glace cherries (to garnish)
- Add rice to boiling water; bring to boil again. Drain. Return rice to pan and add 2 cups of the millk, orange rind, 2-1/2 teaspoons of the vanilla, and salt. Cover and simmer for 1/2 hour or until rice is very tender and liquid has been absorbed. Set aside.
- Marinate 1-3/4 cups glaceed fruit in orange juice.
- Combine in a double boiler: egg yolks, 3/4 cup sugar and remaining 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture coats a spoon. Add another 2-1/2 teaspoons vanilla and remove from heat.
- Soften gelatin in cold water and stir into the hot custard mixture until dissolved. Add to the rice and cool to room temperature. Add marinated fruit to pudding and taste for sweetness. More sugar may be added if needed.
- Whip cream with remaining 1/4 cup sugar and remaining 1/2 teaspoon vanilla until stiff and shiny. Fold 3/4 of the cream into the pudding and turn into a 2-quart decorative mold.
- Refrigerate for at least 4 hours or overnight. Unmold onto serving plate and decorate with remaining whipped cream, glaceed fruit and cherries.