RICE RING: Early in day or day before:
Cover rice with water; bring to boil- turn off heat; let stand 5 min. Drain, rinse in cold water ; drain well.
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.
Sprinkle gelatin on top of water to soften. Meanwhile, butter a ring mold (5-to-6-cup capacity).
Toss rice with fork to separate grains; into it, stir softened gelatin and egg yolks. Refrigerate until cool.
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:
Drain prunes, reserving liquid.
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.
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.