Rinse the rice with warm water in a sieve. Boil the milk in a large saucepan with one vanilla pod sliced lengthwise and a pinch of salt. Bring to a boil, add the rice, reduce heat and simmer for 40 minutes. When the rice is cooked, it will absorb all the milk (it should be creamy). Remove the vanilla pod pieces. Sprinkle with sugar and stir gently. Whisk the eggs and cream together, add this mixture to the rice. Butter a ring mold and fill it with the rice. Place the mold in a bain-marie with water half way on the side of the mold. Bake for 30 minutes in an oven set at 230F. During this time prepare the apricots by cutting them in two and removing the seeds. Make a sugar syrup: In a large saucepan, dissolve the 2 1/2 cups of sugar in 1 tablespoon of water over a low heat. Boil the other vanilla pod for 3 minutes and add it to the dissolved sugar. Put the apricots 1n the syrup. Raise the heat and boil for 2 minutes, remove from heat. Drain. Save some apricots for the decoration and mix the others with a glass of the sugar syrup. Reduce by half over a low heat. Add a tablespoon of Kirsch. Serve the rice and the remaining apricots covered with the syrup.
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1 cup rice
4 cups milk
2 vanilla pods
2/3 cup sugar + 2 1/2 cups for the syrup
2 tbsp crÅme fraöche
2 eggs
pinch of salt
15 very ripe apricots
1 tbsp Kirsch or cherry liqueur
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15
mn
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70
mn
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In winter, you can use apricots or other preserved fruits.
