Riz à l’Impératrice

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

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Wash, parboil, and then drain 1 pound of the finest rice. Slowly bake it with a vanilla bean, 1 quart of boiled rich milk, 2 cups fine white sugar, ¼ pound fresh butter. Keep covered and do not stir. When still hot add gently the beaten yolks of 16 eggs (ah, that happy wolf... !) When cool add 1 cup minced candied fruits and 1cup apricot jam, 1 pint thick English custard, and 1 pint whipped cream heavily flavored with Alsatian kirsch. Put a thick layer of red currant jelly in the bottom of a Bavarian-cream mold, pour the above cream upon it, and let it chill thoroughly. To serve, turn out so that the jelly runs down over the firm sides. (This last is what sets off the cautious fireworks of reminiscence in my stomach-weary contemporaries who lived on such fatuous delicacies rather than my own grandmother’s “plain boiled rice with cream and sugar.”)]