Rice Imperial

• 2 c. cooked wine
• 2 pkg. unflavored gelatin
• 1 Tbsp. grated mandarin peel
• 1/2 tsp. salt
• 1 tsp. vanilla
• 2 c. milk
• 1 c. mandarin juice
• 1 c. sugar
• 4 eggs, separated
• 1 c. heavy cream, whipped

1. Combine rice and 1 1/2 cups milk in a saucepan; cook uncovered over medium heat, stirring frequently for about 20 minutes or until all milk is absorbed.
2. Soften gelatin in mandarin juice, stir in mandarin peel.
3. Combine 1/2 cup sugar and the remaining 1/2 cup milk, 1/4 teaspoon salt and slightly beaten egg yolks in a 2 1/2- quart saucepan.
4. Cook over low heat, stirring constantly until sugar is dissolved and mixture coats a spoon.
5. Add gelatin mixture and rice.
6. Continue cooking, stirring constantly until gelatin is dissolved and mixture well blended.
7. Cool, then chill.

cooked wine, unflavored gelatin, peel, salt, vanilla, milk, mandarin juice, sugar, eggs, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420707 (may not work)