Kisel with Rice (Molded)

Ingredients

• berry syrup or fresh berries
• stakan potato flour (starch)
• stakan Carolina rice
• stakan milk
• vanilla or lemon zest
• stakan whipped cream
• stakan isinglass/aspic (klei)
• stakan sugar

Instructions

1. Cook a thick berry kissel (~2 stakans) from syrup or fresh currants/raspberries with 1/4 stakan potato starch.
2. Line an enamel mold by setting kissel around its walls point by point on ice, leaving the center hollow.
3. Make the rice mass: parboil 1/2 stakan Carolina rice, finish in 1.5 stakans milk, flavor with vanilla/zest-sugar; fold in 1 stakan whipped cream and 1/4 stakan isinglass.
4. Fill the kissel-lined center with the rice mass, set on ice, and turn out onto a dish.