Molded Rice Cream With Apricot Sauce

1/3 cup raw long grained white rice
2-1/4 cups milk
1/2 cup granulated sugar
1/2 teaspoon salt
1 can (8-1/2 ounces) crushed pineapple, undrained
1 envelope unflavored gelatin
1 teaspoon vanilla extract
Dash ground nutmeg
1/3 cup heavy cream (whipped until stiff)
1 cup apricot preserves
1/3 cup light brown sugar, packed
1/3 cup water
1 tablespoon lemon juice
1/2 cup light or dark rum
1/2 teaspoon vanilla extract
Slivered almonds and strawberries

Special Utensils: 1-quart mold or six 1/2 cup molds, double boiler

Combine rice, 2 cups milk, granulated sugar and salt in top of double boiler. Cover: cook over boiling water, stirring occasionally, until rice is tender (about 1 hour and 10 minutes). When rice is done, remove double broiler from heat; set aside. Put crushed pineapple in small bowl. Sprinkle gelatin over pineapple, stir; let stand 5 minutes to soften. Turn gelatin mixture into hot rice mixture, stirring for several minutes until gelatin is dissolved. Add 1 teaspoon vanilla extract, nutmeg and remaining 1/2 cup milk to rice mixture; stir until thoroughly blended. Turn mixture into bowl; place into larger bowl of ice water for about 15 minutes to chill. Remove and fold in whipped cream. Turn rice mixture into a 1 quart mold or individual molds. Refrigerate until rice is flat (2 hours).

Meanwhile, make apricot sauce:
In a 1-quart saucepan, combine apricot preserves, brown sugar, 1/3 cup water and lemon juice. Bring apricot mixture to a boil over moderately high heat, reduce heat and simmer for, 10 minutes, stirring occasionally. Remove apricot mixture from heat, stir in rum and vanilla. Turn into a small bowl, refrigerate, covered, until ready to serve. Unmold Rice Cream, run a knife around edge of mold; invert onto serving plate. Spoon some sauce over Rice Cream. Sprinkle with almonds; garnish with berries. Spoon extra sauce over individual servings.

Serves: 6

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Cajun Country -- New Iberia, Louisiana