THE CLASSIC riz à l’Impératrice is a vanilla-flavored rice pudding mixed with Bavarian cream (crème anglaise, gelatin, and whipped cream) and preserved fruits and molded in a ring mold. It is served unmolded with kirsch-flavored currant jelly around it.
I have reduced by half the amount of egg yolks and heavy cream originally used. I have also eliminated the preserved fruits, which I find too sweet, and use a raspberry sauce sweetened with currant jelly in place of the jelly on its own. My choice of a cake pan instead of a ring mold is mainly for presentation. I find a wedge of the dessert looks better than a section of a ring.