Cooking time: 45 mins.
Preparation time: 20 mins. plus time to set
Main cooking utensil: saucepan

For 4-6 servings you need:
½ cup rice (preferably long grain)
1¼ cups water
2½ cups milk
¼ teaspoon vanilla extract
¼ cup sugar
⅔ cup seedless raisins
⅓ cup seedless white raisins
3 tablespoons rum or brandy
⅓ cup candied peel
⅔ cup whipping cream

Topping:
⅓-½ cup cherry jam or fruit pulp

1. Cook the rice in the boiling water for 5 minutes, drain.
2. Put into the milk with the vanilla and sugar and cook over a low heat until soft, stir from time to time.
3. Allow to cool, cover to prevent a skin forming.
4. Meanwhile soak the fruit in the rum or brandy.
5. Add the fruit to the rice together with finely chopped candied peel.
6. Finally fold in the stiffly beaten cream
7. Spoon into a mold, leave for several hours.
   
   

TO SERVE: Turn out and top with the jam or fruit pulp

TO VARY: Add diced fresh fruit instead of dried fruit.

ADVANCED PREPARATION: Improved by making well beforehand.

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Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973