Turban Dagen (prunes In A Ring) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Raw regular white rice,
1 3/4 cup: Milk,
1/4 cup: Granulated sugar,
Butter or margarine,
1/8: Teasp. salt,
1 package: Unflavored gelatine,
2: Tablesp. water,
2: Egg yolks, slightly beaten
1 cup: Heavy cream, whipped
1/2: Teasp. vanilla extract,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp