Riz à l’Impératrice

Instructions

• Grease a 6-cup mould with oil. In a small bowl, combine candied fruits and kirsch.

• Bring a medium pot of water to a boil. Add rice and cook for 2 min. Drain and return to the pot, then add 375 mL (1 1⁄2 cups) milk and salt. Bring to a simmer over medium heat, then reduce to medium-low and cook, stirring often, until rice is tender and most of the liquid is absorbed. Transfer to a heatproof bowl.

• In a medium pot set over medium heat, combine the remaining milk and vanilla bean and seeds. In a medium bowl, whisk yolks with sugar until they lighten a shade. When milk begins to steam, slowly pour it into the yolk mixture, whisking constantly. Return the mixture to the pot, reduce the heat to medium-low and cook, stirring constantly, until it reads 180F (82C) on an instant-read thermometer or coats the back of a wooden spoon. Stir in the softened gelatin until dissolved, then strain through a fine-mesh sieve into the bowl with the rice. Let the rice mixture cool until barely warm (86F/30C), stirring occasionally. Stir in the fruit and kirsch mixture.

• To finish, in a medium bowl, whip cream until firm peaks form. Fold into the rice mixture until just incorporated. Transfer to the prepared mould. Refrigerate until set, 3 to 4 hrs.

• Dip the mould into a bowl of hot water for 5 to 10 sec, then invert onto a serving dish. Decorate with more candied fruits, if desired. Leftovers will keep in an airtight container in fridge for up to 3 days.