Turban Dagen (Prunes in a Ring)

Turban Dagen (Prunes in a Ring) Ingredients

2/3 c Raw regular white rice	1 pk Unflavored gelatine
1 3/4 c Milk	2 Tablesp. water
1/4 c Granulated sugar	2 Egg yolks, slightly beaten
Butter or margarine	1 c Heavy cream, whipped
1/8 Teasp. salt	1/2 Teasp. vanilla extract

Instructions for Turban Dagen (Prunes in a Ring)

RICE RING: Early in day or day before: 1. Cover rice with water; bring to boil- turn off heat; let stand 5 min. Drain, rinse in cold water ; drain well. 2. In double boiler, combine rice, milk, sugar, 1/2 tablesp. butter, and salt; cook, covered, over boiling water, 45 min., or until rice is done. 3. Sprinkle gelatine on top of water to soften. Meanwhile, butter a ring mold (5-to-6-cup capacity). 4. Toss rice with fork to separate grains; into it, stir softened gelatine and egg yolks. Refrigerate until cool. 5. Into rice mixture, fold cream and vanilla. Turn into mold. Refrigerate several hours or until firm. PRUNE COMPOTE: 1/2 lb. dried prunes 1 cup Marsala wine 1 lemon slice 1/4 cup apricot jam Night before: Soak prunes in water to cover. Early in day: 1. Drain prunes, reserving liquid. 2. In saucepan, combine prunes, wine, 1 cup liquid from prunes, lemon slice; simmer, uncovered, about 30 min. or until prunes are tender and liquid reduced to 1 cup. 3. Stir in apricot jam; refrigerate. To serve: Unmold rice ring on serving plate; fill center with prunes and a little syrup; over each serving, spoon remaining syrup. Makes 8 to 10 servings.

Main Ingredient: Cuisine: Uncategorized

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