Recipe: Molded Rice Cream with Apricot Sauce from McCall's Cooking School

MOLDED RICE CREAM

1/3 cup raw long regular white rice
2 1/4 cups milk
1/2 cup granulated sugar
1/2 teaspoon salt
1 can (8 1/2 oz.) crushed pineapple (undrained)
1 envelope unflavored gelatin
1 teaspoon vanilla
Dash ground nutmeg
1/3 cup heavy cream (whipped until stiff)
FOR THE APRICOT SAUCE:
1 cup apricot preserves
1/3 cup light-brown sugar (packed to measure)
1/3 cup water
1 Tablespoon lemon juice
1/4 cup light or dark rum
1/2 teaspoon vanilla

2 Tablespoons slivered almonds
1 pint fresh strawberries (washed, hulls left on)

Combine rice, 2 cups of the milk, the granulated sugar and salt in the top of a double boiler. Cover and cook over boiling water, stirring occasionally, until rice is tender (about 1 hour and 10 minutes). (Add more boiling water to bottom pan as needed.)

When rice is done, remove double boiler from heat and set aside. Put crushed pineapple in small bowl. Sprinkle gelatin over pineapple; stir and let stand 5 minutes to soften. Turn gelatin mixture, stirring for several minutes until gelatin is dissolved.

Add 1 teaspoon vanilla extract, the nutmeg and remaining 1/4 cup milk to rice mixture; stir until thoroughly blended. Turn mixture into bowl and place in larger bowl of ice water for about 15 minutes to chill. Remove and fold in whipped cream.
Turn rice mixture into a 1-qt. heart-shape or other attractive mold or 6 (1/2 cup) individual molds. Refrigerate until rice is firm (about 2 hours). Meanwhile, make Apricot Sauce. In a 1 qt. saucepan, combine apricot preserves, brown sugar, 1/3 cup water and lemon juice.

Bring apricot mixture to a boil over moderately high heat; reduce heat and simmer for 10 minutes, stirring occasionally. Remove apricot mixture form heat and stir in rum and vanilla. Turn into a small bowl; refrigerate, covered, until ready to serve.

Unmold Rice Cream; Run a knife around edge of mold; invert onto serving plate. If necessary, place hot damp dishcloth over bottom of mold; shake mold to release. Spoon some sauce over Rice Cream. Sprinkle with almonds and garnish with berries. Pass rest of sauce.

Serves 6