Title: Turban D'agen (Prunes in a Ring)
Categories: Fruit Ethnic Rice
Yield: 8 Servings

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.

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