100 g (4 oz) short-grain rice
900 ml (1 1/2 pt) milk
60 g (4 tbsp) powdered instant coffee
12.5 g (1/2 oz) powdered gelatine
juice of 1 orange
60 g (4 tbsp) sugar
300 ml (1/2 pt) double cream, whipped
8 ripe apricots, peeled, stoned and chopped
100 g (4 oz) raspberries
900 ml (1 1/2 pt) milk
60 g (4 tbsp) powdered instant coffee
12.5 g (1/2 oz) powdered gelatine
juice of 1 orange
60 g (4 tbsp) sugar
300 ml (1/2 pt) double cream, whipped
8 ripe apricots, peeled, stoned and chopped
100 g (4 oz) raspberries
method
1. Put the rice, milk and coffee into a pan and bring to the boil, stirring occasionally.
2. Simmer for 30 - 40 minutes, or until the rice is cooked, adding extra milk if necessary.
3. Dissolve the gelatine in the orange juice over a pan of hot water. Stir into the rice mixture and add the. sugar. Leave to cool.
4. Fold half the cream and half the apricots, chopped, into the rice mixture. Spoon into a greased 1.2 litre (2 pt) mould. Chill until set.
5. Turn out onto a serving plate, arrange some raspberries around the base, pipe the remaining whipped cream onto the top of the mould and decorate with the rest of the apricots, sliced, and the raspberries.
2. Simmer for 30 - 40 minutes, or until the rice is cooked, adding extra milk if necessary.
3. Dissolve the gelatine in the orange juice over a pan of hot water. Stir into the rice mixture and add the. sugar. Leave to cool.
4. Fold half the cream and half the apricots, chopped, into the rice mixture. Spoon into a greased 1.2 litre (2 pt) mould. Chill until set.
5. Turn out onto a serving plate, arrange some raspberries around the base, pipe the remaining whipped cream onto the top of the mould and decorate with the rest of the apricots, sliced, and the raspberries.
serving amount
serves 8
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