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                                                                  This easy empress rice pudding recipe is the quick and simple version of the dessert named after Empress Eugenie. Flavored with kirsch and candied cherries, this creamy rice pudding has two special additions that add richness to the finished dish: whipped cream and custard.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp chopped candied cherries
                                                                  • Yes No 2 tbsp kirsch
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup cooked rice
                                                                  • Yes No 3/4 tsp vanilla extract
                                                                  • Yes No 1 cup crème anglaise
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 3 tbsp apricot jam
                                                                  • In a small bowl, mix the chopped cherries and the kirsch together. Allow them to soak while the rice pudding is cooking.
                                                                  • In a medium-size saucepan over low heat, bring the milk, sugar, and salt to nearly scalding temperature. The milk should not be allowed to simmer, but it will steam when stirred at the near-scalding point.
                                                                  • Add the rice to the milk and continue cooking over low heat, stirring occasionally, for 20 to 22 minutes, until the rice is creamy and tender. Remove the rice pudding from the heat and stir in the cherries and their soaking liquid, along with the vanilla extract.
                                                                  • Gently fold the whipped cream into the creme anglaise, and then fold the custard mixture into the rice pudding. Pour the rice mixture into a lightly buttered mold and allow the empress rice pudding to chill in the refrigerator for at least 6 hours.
                                                                  • Heat the apricot jam over low heat until it has melted. Invert the chilled empress rice pudding onto a serving platter and brush the entire surface with the melted apricot jam.
                                                                  • This easy empress rice pudding recipe makes 6 to 8 servings.
                                                                  Yields: 7servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 6 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    brush

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