Orange Bavarian Rice

Name: Orange Bavarian Rice (Riz à la Maltaise)
Yield: Servings: 4
Cuisine: French
Ingredients: Almond oil (or a tasteless vegetable oil); 1 calf’s foot, large bone removed, split; 2 tablespoons each thinly peeled orange and lemon peel, cut into tiny thread-like julienne, blanched for a few seconds and drained; 2 tablespoons sugar; ⅓ cup water; 1 cup heavy cream; 5 cups water; Juice of 1 orange and 1 lemon plus several thin strips of peel; Pinch powdered cinnamon; ¾ cup sugar; 1 egg yolk; Strip orange peel; 1 cup orange juice; 1 tablespoon butter; 1 cup of the above gelatin; ½ cup long-grain rice, parboiled for about 8 minutes, drained, rinsed, and drained well again; 1½ cups milk; ⅓ cup white wine; 1 egg white; ¼ cup sugar; Small pinch salt

Riz à la Maltaise

Preparation info

Servings:
4

Difficulty
Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Blood oranges are usually used for this dessert and the characteristic color is a rich, cold red. California oranges lack the color, but are perfect for flavor.

Ingredients

Gelatin

1 calf’s foot, large bone removed, split
5 cups water
¾ cup

Europe
France
Dessert
Mediterranean

Method

Prepare the jelly the previous day (if time does not permit, use commercial gelatin in the recipe, following instructions on the package for quantity, dissolving it in ½ cup water and augmenting the quantity of orange juice in the recipe by ½ cup).

Soak the foot in cold water for several hours. Cover generously with cold water, bring to a boil, simmer for 8 or 10 minutes, drain, rinse w