Bring the milk to a boil with 3/4 cup sugar, and the vanilla bean. Rinse the rice under running water. Bring a quart of water to a boil and throw in the rice. Cook for 2 minutes, drain, and add to the boiling milk. Lower the heat. Lightly oil an 8-inch ring mold. Pour the rice into the mold, cool and then refrigerate. Rinse and hull the strawberries. Cut each slice of pineapple into 8 pieces. Put the strawberries and pineapple in a bowl and macerate with kirsch and the rest of the sugar for 1 hour. Unmold the cold rice and place the fruit in the center. Melt half a cup of apricot preserves with the juice from the macerated fruit. Pour the hot sauce over the fruit and serve immediately.
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1 cup of rice
1 quart milk
1 vanilla bean, split in half lengthwise
1 cup sugar
1 lb strawberries
1 small can pineapples in syrup
1/3 cup kirsch
1 jar of apricot preserves
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60
mn
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20
mn
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This dessert can be made with other seasonal fruits such as raspberries, peaches, pears.
