Creamy Rice Mould with Prunes Dessert Recipe

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Creamy Rice Mould with Prunes

Ingredients:

• 1/2 cup rice
• 500 ml(17 fl oz) milk
• 65 ml (2.2 fl oz) boiling water
• 3 tablespoon gelatine
• 3 tablespoon sugar
• 65 ml (2.2 fl oz) cream, whipped
• boiling water

Prunes:

• 125 g (4.4 oz) prunes, pitted
• 250 ml ( 8.4 fl oz) white wine
• 125 ml (4.2 fl oz) boiling water
• 2 tablespoon sugar

Procedure:

1. Place prunes in a bowl, add half the wine and boiling water.
2. Set aside to soak overnight.
3. Pour the liquid and prunes into a pan, add remaining wine and sugar.
4. Cook for 12-15 minutes until tender.
5. Place the prunes in a bowl with a slotted spoon and set aside.
6. Boil liquid until reduced to 1/2 cup and syrupy.
7. Pour the syrup over the prunes, allow to cool and chill.
8. Add rice to a pan of boiling water.
9. Cook for 5 minutes and drain.
10. Bring the milk to boil, add rice and cook over gentle heat until milk is absorbed and mixture is creamy.
11. Set the pan aside and allow to cool.
12. Sprinkle gelatine over 1/4 cup of boiling water and stir briskly until dissolved.
13. Add sugar and stir into the rice mixture with the cream.
14. Pour mixture into a lightly oiled, flute mould and chill for 2-3 hours.
15. Unmould rice on to a serving dish.
16. Drain prunes, place on top of rice and serve with syrup on the side.