Recipes Included On This Page Apricot Rice Conde Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Apricot Rice Conde Recipe By : The Rice Cookbook by The Australian Women's Weekly Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 liters milk -- (5 cups) 1/2 vanilla bean -- split 200 grams short-grain rice -- (1 cup) 110 grams sugar -- (1/2 cup) 75 grams dried apricots -- sliced (1/2 cup) 10 milliliters gelatin -- (2 teaspoons) 5 milliliters water -- (1 teaspoon) 125 milliliters whipping cream -- (1/2 cup) **Raspberry Sauce** 200 grams raspberries -- (1/2 pound) 30 milliliters powdered sugar -- (2 tablespoons) 15 milliliters Cassis -- (1 tablespoon) Grease a (1.5-liter/6-cup ring mold. Combine milk, vanilla bean and rice in a large heavy-based saucepan. Cook, uncovered, over low heat, stirring occasionally, for about 30 minutes or until rice is tender and mixture thickened. Remove the vanilla bean. Stir in the sugar and the apricots. Cool. Sprinkle gelatin over the water in a cup. Stand in a small pan of simmering water; stir until gelatin is dissolved. Fold the gelatin mixture into the rice mixture. Beat the cream in a small bowl until firm peaks form. Fold the cream into the rice mixture. Spoon the mixture into the prepared mould. Cover and refrigerate until set. Turn onto serving plates and serve with Raspberry Sauce. **Raspberry Sauce** Push the raspberries through a fine sieve. Stir in sifted powdered sugar and Cassis. Serves 6 to 8. Recipe must be made a day ahead. Store, covered, in the refrigerator. Not suitable for freezing. From The Rice Cookbook by The Australian Women's Weekly; reprinted 1999. ISBN 1 86396 033 3. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 458 Calories; 15g Fat (29.8% calories from fat); 10g Protein; 71g Carbohydrate; 4g Dietary Fiber; 58mg Cholesterol; 116mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.