The empress's rice

Finely dice the glossade fruit, keeping the cherries whole, and combine with the Kirsch and the gelatin; set aside.

Bring four quarts of water to a boil in a big pot, sprinkle in the rinsed rice and blanch five minutes uncovered so it will absorb milk easily.

Drain the rice into a six cup casserole dish with the sugar and the milk.

Add the butter, cut up, and the vanilla, lay wax paper on top and put a tight-fitting lid on.

Bake on the middle rack at 300F for 30 to 40 minutes until the milk is absorbed and the rice is tender; his took 55 minutes.

Heat the apricot preserves in a small saucepan and push them through a sieve.

Whisk the egg yolks, gradually adding the sugar, until thickened and pale yellow.

Beat in the cornstarch.

Beat in the hot milk by driblets so the yolks warm gradually.

Stir with a wooden spoon over moderately high heat, reaching all over the bottom, until the foam subsides, steam rises and the sauce coats the back of a spoon at around 170F.

Off the heat, stir the firmed fruit and gelatin mixture into the hot sauce for a minute until the gelatin completely dissolves, rinsing the bowl out with sauce.

Stir in three tablespoons of the strained apricot jam.

Fold the hot sauce into the hot rice a spoonful at a time and add vanilla to taste.

Lid on and chill until the custard is cold but not quite set.

Beat the chilled cream in a chilled bowl, over ice if needed, until it leaves light traces on the surface.

Delicately fold the cream into the almost set custard and rice.

Lightly oil the inside of the mold with a flavorless oil and line the bottom with oiled paper.

Fill with the custard, cover and chill until completely set, four to six hours or more.

Run a knife around the dessert, dip the mold in hot water for five seconds and turn out, then chill ten minutes so the cream does not dribble.

Surround with the strawberry sauce and top with the kirsch-steeped fruit.