Categories: Fruits, Ethnic, Rice/grains 
      Yield: 8 servings 
  
    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 
  
  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.