Riz À Liter’Impératrice

Put the washed long grain rice in a saucepan, pour the milk over it and season with a pinch of salt. Add the scraped vanilla as well. Cook the long grain rice on a low heat until soft (about 40 minutes).

Squeeze the gelatine leaves soaked in cold water, add to the long-grain rice and stir until the gelatine is dissolved. Remove the long grain rice from the fire so that it cools down a little.

Stir the sugar with the egg yolk until creamy and mix it into the cooled long grain rice.

Moisten the finely chopped candied fruit well with liqueur or possibly cognac, put a little aside for decoration and mix the rest into the rice porridge. Whip the whipped cream until stiff, also keep a little bit for decoration and fold into the long grain rice. Leave the rice to cool.

Divide the Riz a Liter’Imperatrice evenly among serving plates, garnish with the reserved whipped cream and the remaining candied fruit.

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