2/3 c  Raw regular white rice
1 3/4 c  Milk
1/4 c  Granulated sugar
Butter or margarine
1/8    Teasp. salt
1 pk Unflavored gelatine
2    Tablesp. water
2    Egg yolks, slightly beaten
1 c  Heavy cream, whipped
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.