Empress Rice Mold

Empress Rice Mold Recipe

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Jacki Allen


If you like rice pudding, try this elegant version!


★★★★★ 1 vote



  • 1/2 c
    uncooked long-grain rice
  • 2 1/2 c
    milk, divided
  • 1/2 tsp
  • 1
    envelope unflavored gelatin
  • 1/4 c
    cold water
  • 2
    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

How to Make Empress Rice Mold


  1. Combine 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.
  2. Sprinkle gelatin over cold water in small cup; let stand until gelatin granules are moistened. Stir into hot rice mixture.
  3. Beat 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.
  4. Add candied fruit and lemon peel. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
  5. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar; beat until very stiff. Fold into rice mixture.
  6. Fold in whipped cream. Turn into 6-cup mold; chill until firm (several hours or overnight). Unmold; serve with additional whipped cream and candied fruit.

Printable Recipe Card

About Empress Rice Mold

Course/Dish: Other Desserts

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