Empress Rice Mold Recipe

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Empress Rice Mold

Jacki Allen


If you like rice pudding, try this elegant version!

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★★★★★ 1 vote


1/2 c
uncooked long-grain rice
2 1/2 c
milk, divided
1/2 tsp
envelope unflavored gelatin
1/4 c
cold water
eggs, separated
1/2 c
sugar, divided
1/4 c
finely chopped mixed candied fruit
2 tsp
grated lemon peel
1 c
heavy cream, whipped


1Combine rice, 2 cups milk, and salt in heavy saucepan. Slowly bring to boil. Reduce heat, cover; cook over low heat, stirring frequently until rice is tender, about 30 minutes.

2Sprinkle gelatin over cold water in small cup; let stand until gelatin granules are moistened. Stir into hot rice mixture.

3Beat egg yolks with 1/4 cup sugar and remaining 1/2 cup milk. Add small amount of the hot rice to yolks; mix well and then add to rice mixture. Cook over low heat for 2-3 minutes until slightly thickened.

4Add candied fruit and lemon peel. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

5Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar; beat until very stiff. Fold into rice mixture.

6Fold in whipped cream. Turn into 6-cup mold; chill until firm (several hours or overnight). Unmold; serve with additional whipped cream and candied fruit.

About this Recipe

Course/Dish: Other Desserts