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Rice Cream with Mandarins
Rice Cream with Mandarins is a modern French recipe (from the Cordon Bleu School) for a classic dessert of boiled rice pudding that is bound with gelatine, cooled and set before being decorated with mandarin orange segments — in essence this is a twist on the traditional French rice cake. The full recipe is presented here and I hope you enjoy this classic French version of: Rice Cream with Mandarins.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6–8
Rating: 
Tags : Dessert RecipesMilk RecipesCake RecipesFrench Recipes
If you think that this recipe might look a little dated, then you'd be correct. However, the antecedents of this classic dessert from the Cordon Bleu school of cookery go back to the 1770s rather than the 1970s!
Ingredients:
3 tbsp short-grain rice
5 mandarin oranges
750ml milk
6 sugar lumps
12g powdered gelatine
150ml double cream
1 egg white
double cream, whipped, to decorate
Method:
Wash the rice well then place in a pan with 600ml milk. Cook over low heat for about 30 minutes, or until the grains are very tender (if the mixture thickens too much at this point add as much of the remaining milk as is needed to thin it down). The mixture should be thick enough to drop easily from a spoon when ready. When done, turn into a bowl, cover with a plate and set aside.
Rub the sugar lumps over the rinds of the mandarins. Ensure that the lump sugar is infused through with the mandarin oil. Once done, halve the mandarins and squeeze out their juice. Strain this juice into a small pan, scatter over the gelatine and heat gently to dissolve.
Whilst the rice mixture is still warm stir in the lump sugar until dissolved. Now stir in the gelatine mixture then set the rice aside to cool completely.
In the meantime, whip together the double cream and the egg white until the mixture stands in soft peaks.
When the rice is cold and beginning to set fold in the prepared cream. Grease a 1l fluted or ring mould and turn the rice mixture into this then put aside to set.
Peel the remaining 3 mandarins and separate the segments (snip the edges of these to remove any pips). Take a little of the mandarin peel and shred into fine strips. Bring a small pan of water to a boil, add the mandarin strips and blanch for 4 minutes then drain and refresh in a bowl of cold water.
To serve, turn the set rice mixture out onto a serving dish. Sprinkle the blanched mandarin rind over the top and arrange the fruit segments around the outside (if using a ring mould, fill the centre with the segments).
Decorate with a little whipped cream and serve.
