3 oz (75 g) short-grain rice
1 pt (600 ml) milk
1/8 cup (1 oz) 25 g sugar
1 egg, separated
1 Tbsp (1/2 oz) 15 g butter
1 packet orange jelly
glace cherries, halved
1 pt (600 ml) milk
1/8 cup (1 oz) 25 g sugar
1 egg, separated
1 Tbsp (1/2 oz) 15 g butter
1 packet orange jelly
glace cherries, halved
method
1. Place the rice, milk and sugar in a large saucepan.
2. Stir and bring to the boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally.
3. Lightly beat the egg yolk and stir into the mixture together with the butter.
4. Remove from the heat.
5. Dissolve the jelly in 1/4 pt (150 ml) boiling water.
6. When cool, stir into the rice.
7. Whisk the egg white until stiff then fold into the rice mixture.
8. Lightly oil a ring mould and press in the mixture.
9. Chill until well set.
10. To serve, turn out onto a dish and decorate with glace cherries.
2. Stir and bring to the boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally.
3. Lightly beat the egg yolk and stir into the mixture together with the butter.
4. Remove from the heat.
5. Dissolve the jelly in 1/4 pt (150 ml) boiling water.
6. When cool, stir into the rice.
7. Whisk the egg white until stiff then fold into the rice mixture.
8. Lightly oil a ring mould and press in the mixture.
9. Chill until well set.
10. To serve, turn out onto a dish and decorate with glace cherries.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
