Riz à l’impératrice

Ingredients for 8 servings:

Rice pudding:
- 0, 75 l milk,
- fine salt (PM),
- 150 g long-grain rice,
- 1/2 vanilla pod,

Bavarian cream mixture:
- 0,5 l milk,
- 4 egg yolk,
- 150 g caster sugar, 
- 1/2 vanilla pod,
- 6 or 7 gelatine leaves,
- 0,3 l whipping cream,
- 100 g diced crystallised fruits, 
- 40 ml kirsch.

For lining:
- 40 g redcurrant jelly,
- 2 g gelatin.

Red fruit coulis:
- 100 g strawberries,
- 100 g raspberries,
- 80 g icing sugar,
- half a lemon.


Get the work area ready – 5 min
Ingredients, equipment for preparation, cooking and serving.

Blanch the rice – 5 min
Thoroughly wash the rice in a chinois strainer and drain.
Put it in a saucepan with cold water.
Bring to the boil and blanch for one minute.
Cool then drain the rice.

Cook the rice – 5 min
Boil the milk with half a vanilla pod and a pinch of salt.
Sprinkle in the rice and stir until it starts to boil again.
Cover and cook the rice in the oven at 180 °c for 20 to 25 min.

Soak the gelatine – 5 min
Macerate the crystallised fruits in kirsh – 5 min
Make the crème anglaise – 15 min
Boil the milk with half a vanilla pod.
Blanch the egg yolks with the caster sugar.
Gradually pour some of the milk onto the blanched egg yolks and mix.
Pour the mixture into the saucepan and cook the crème anglaise slowly until thick enough to coat a spoon.
Drain the gelatine thoroughly and fold it into the mixture.
Pass the thickened crème anglaise through a muslim strainer.
Mix it as it cools.

Line the bottom of the mould with redcurrant jelly – 5 min
Boil the redcurrant jelly.
Check the colour and add a gelatine leaf (presoakedin cold water).
Pass through a muslim strainer.
Pour the thickened redcurrant jellyinto the bottom of the mould and leave to set in the refrigerator or on crushed ice.

Remove the rice – 5 min
Check it is cooked and transfer it to a large stainless steel bowl.
Cool the rice as quickly as possible on ice.

Finish the « bavarian cream mixture » -15 min
Combine the rice and thickened crème anglaise.
Add the macerated chunks of crystallised fruit.
Whip the cream and gently fol dit into the thickened, cooled rice with a small skimming ladle.

Put the rice into the mould – 5 min
Fill the mould, cover it with cling film and set aside in the refrigerator for at least two hours.

Make a red fruit coulis – 10 min
Wash and remove the stalks from the strawberries.
Drain them.
Wash and drain the raspberries.
Purée the fruits using a fine mesh sieve or a blender.
Add the icing sugar and the juice of half a lemon.
Pass the mixture through the muslim strainer, pressing firmly.
Set the coulis aside in the refrigerator.

Serve the rice – 5 min
Soak the mould for a few seconds in warm water.
Wipe it down and remove the riz à l’impératrice from the mould onto a large round platter.
Serve the coulis in a sauce boat.