Instructions: RICE RING:
Early in day or day before:
1. Cover rice with water; bring to boil- turn off heat; let stand 5 min.

Drain, rinse in cold water ; drain well.

2. In double boiler, combine rice, milk, sugar, 1/2 tablesp. butter, and salt; cook, covered, over boiling water, 45 min., or until rice is done.

3. Sprinkle gelatine on top of water to soften. Meanwhile, butter a ring mold (5-to-6-cup capacity).

4. Toss rice with fork to separate grains; into it, stir softened gelatine and egg yolks. Refrigerate until cool.

5. Into rice mixture, fold cream and vanilla. Turn into mold. Refrigerate several hours or until firm.

PRUNE COMPOTE: 1/2 lb. dried prunes 1 cup Marsala wine 1 lemon slice 1/4 cup apricot jam

Night before:
Soak prunes in water to cover.

Early in day:
1. Drain prunes, reserving liquid.

2. In saucepan, combine prunes, wine, 1 cup liquid from prunes, lemon slice; simmer, uncovered, about 30 min. or until prunes are tender and liquid reduced to 1 cup.

3. Stir in apricot jam; refrigerate.

To serve: Unmold rice ring on serving plate; fill center with prunes and a little syrup; over each serving, spoon remaining syrup.

Makes 8 to 10
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.