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FareShare Gazette Recipes -- July 2005 - A's

 

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Apricot Rice Conde

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               * 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.

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