An attractive, fairly rich dessert, Rice Ring Filled with Fruit may be prepared well in advance and chilled until required.
1 tablespoon butter
8 oz. round-grain rice
16 fl. oz. water
6 fl. oz. sweet white wine
2 tablespoons sugar grated rind of
1 tablespoon lemon juice
2 egg yolks
2 oz. sugar
11. oz. water
12 oz. canned and drained or cooked fresh apricots, halved
Grease a 2-pint ring mould with the butter. Set aside.
In a medium-sized saucepan, bring the rice and water to the boil over high heat, stirring frequently. Cover the pan, reduce the heat to very low and simmer the rice for 15 minutes or until the liquid has been absorbed.
Remove the pan from the heat. Stir in the wine, sugar, lemon rind and juice. Return the pan to the heat and, stirring constantly, cook the rice until the liquid has been absorbed.
Remove the pan from the heat and stir in the egg yolks. Spoon the rice into the mould, pressing it down well with the A rice mould flavoured with wine and lemon, Rice Ring Filled with Fruit is garnished with apricots. back of the spoon. Place the mould in the refrigerator to chill for 2 hours.
Meanwhile, make the syrup. In a small saucepan, dissolve the sugar in the water over moderate heat, stirring constantly.
Increase the heat to moderately high and boil the syrup until the temperature reaches 220 F on a sugar thermometer or until the syrup forms a short thread when a small amount is dropped in a small bowl of cold water. Remove the pan from the heat and add the apricots to it. Set aside to cool completely.
Remove the mould from the refrigerator. Invert a serving dish over the mould and reverse the two. The rice mixture should slide out easily. Place the apricots and syrup in the centre of the rice and either serve immediately or chill until required.