Recipes > Desserts > Riso all'Imperatrice

Riso all'Imperatrice


  • 2 dessert-spoonsful of rice
  • 1 dessert-spoonful of sugar
  • milk
  • preserved fruit
  • isinglass
  • 1/2 pint of blanc-mange
  • 1/2 glass of Maraschino
  • pineapple
  • 1/2 pint of whipped cream


Boil rice and sugar in milk. When sufficiently boiled, drain the rice and let it get cold. In the meantime place a mould on ice, and decorate it with slices of preserved fruit, and fix them to the mould with just enough nearly cold dissolved isinglass to keep them in place. Also put blanc-mange on the ice, and stir it till it is the right consistency, gradually add the boiled rice, Maraschino, some bits of pineapple cut in dice, and last of all whipped cream. Fill the mould with this, and when it is sufficiently cold, turn it out and serve with a garnish of glace fruits or a few brandy cherries.


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The Cook's Decameron.

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