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Turban d'agen (prunes in a ring)

Yield: 8 servings

Ingredients:

• 2/3 c Raw regular white rice 1 pk Unflavored gelatine
• 1 3/4 c Milk 2 Tablesp. water
• 1/4 c Granulated sugar 2 Egg yolks slightly beaten Butter or margarine 1 c Heavy cream whipped
• 1/8 Teasp. salt 1/2 Teasp. vanilla extract

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.

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