Riz à l'impératrice explained

Riz à l'impératrice
Alt:	A drawn tower-shaped pudding with red dots.
Alternate Name:	Riz impératrice
Place Of Origin:	France
Course:	Dessert
Main Ingredient:	Rice, gelatin, liqueurs, candied fruit

Riz à l'impératrice (in French pronounced as /ʁi a lɛ̃.pe.ʁa.tʁis/) is an elaborate molded version of rice pudding in French haute cuisine. Rice pudding is mixed with Bavarian cream, set in a charlotte mold, turned out and then decorated with candied fruits macerated in alcohol such as kirsch or maraschino.^[1]

The dessert is said to have been named in honor of the Empress Eugénie de Montijo, Empress of France from 1853 to 1870.^{[2] [3]}

Marcel Proust refers to the dish in Volume one of his In Search of Lost Time. ^[4]

References

1. Book: Escoffier. Auguste. Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,.... 1903 . au bureau de "l'Art culinaire". 734. fr.
2. Book: Gilbar. Steven. Chicken A La King And The Buffalo Wing: Food Names And The People And Places That Inspired Them. 2008. Writer's Digest Books. 978-1582975252. 77. registration. en.
3. Book: Sinclair. Charles. Dictionary of Food: International Food and Cooking Terms from A to Z. January 2009 . A&C Black. 9781408102183. 1122. en.
4. Book: Proust, Marcel. Swann's way. 1992. Modern Library. C. K. Scott-Moncrieff. 978-0-375-75154-7. New York. 101. English. 26211992.