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Princess Rice

4 servings

Ingredients

• 125 g Rice
• Vanilla (crushed) (a little)
• 0.5 l Cream
• 125 g Sugar
• 1 glass Maraschino
• 1 glass White wine
• 20 g Agar-agar
• Sweet macaroons (crushed) (as needed)
• Preserved cherries (as needed)
• Blackcurrant jelly (as needed)
• 0.5 l Cream (for the sauce)
• 0.5 pcs Vanilla (bean, for the sauce)
• 4 pcs Egg yolk (for the sauce)

Instructions

1. Prepare the same mixture as for Saxon-style rice, also adding dissolved agar-agar, but omit the whipped cream.
2. Fill the rice mixture alternately in layers with crushed, sweet macaroons into a mold, starting and ending with a layer of rice.
3. Place the mold on ice to cool and serve the inverted dish, garnished with preserved cherries, blackcurrant jelly, and sweet macaroons.
4. For the sauce, cook the cream with the vanilla bean, sweeten to taste, thicken with the egg yolk, and let it cool on ice.

Modernized from a treasured 19th-century German cookbook.