Rice Bavarian Cream With Prunes

1/4 cup of rice. 1/4 cup of cold water. 1 1/2 cups of milk. 1 pint of cream. 1/2 cup of milk. 18 cooked prunes. The yolks of three eggs. The juice of one half a lemon. 1/2 cup of sugar. 3 tablespoonfuls of sherry wine. 1/2 ounce of gelatine. Garnish of cooked prunes.

Blanch the rice, then cook in the cup and a half of milk until tender. Make a boiled custard with the half cup of milk, the yolks and the sugar; add the gelatine, softened in the cold water, and strain over the rice. Stir over ice water until the mixture begins to thicken, then fold in the prunes, sifted or stoned and cut in pieces, as pleases; the cream, beaten solid, and the lemon juice, also wine, if used. Serve surrounded with cooked prunes. This is particularly good when preserved pineapple, cut in small pieces, is used in place of the primes. If a white dessert be preferred, omit the custard, making the rice moist with an equivalent of milk or cream. Omit the prunes and serve the dish with sliced oranges, or orange jelly, cut in cubes.