Name Apricot rice conde

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apricot-rice-condeImperial
4 oz short-grain rice
1 1/2 pints water
1/2 teaspoon vanilla essence
4 oz caster sugar
1 x 6 fl oz can evaporated milk
2 egg yolks, lightly beaten
1/4 pint double cream
1 tablespoon gelatine
4 tablespoons sherry
1 x 14 oz can apricots


Metric
100 g short-grain rice
900 ml water
1 x 2.5 ml spoon vanilla essence
100 g caster sugar
1 x 175 ml can evaporated milk
2 egg yolks, lightly beaten
150 ml double cream
1 x 15 ml spoon gelatine
4 x 15 ml spoons sherry
1 x 400 g can apricots


Combine the rice, water and vanilla essence in a large deep dish and MICROWAVE ON HIGH for 10 minutes, stirring occasionally. Add half the sugar and the milk and MICROWAVE ON LOW for 25 minutes, stirring occasionally, until the rice is tender. Combine the remaining sugar, egg yolks and cream in a bowl. MICROWAVE ON HIGH for 30 seconds. MICROWAVE ON LOW for 2 minutes, whisking every 30 seconds. Dissolve the gelatine in the sherry and stir into the custard. Stir the custard into the rice and spoon into a greased souffle dish. Chill in the refrigerator overnight. Turn the conde out on to a serving dish. Drain the apricots, reserving the juice. Arrange the apricots on top and around the conde. Place the syrup in a bowl and MICROWAVE ON HIGH for 1 minute. Spoon over the conde. Chill before serving.
Serves 4-6

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