Briefly boil long grain rice in a little water and drain (blanch). Add cold milk and salt, butter, cream, vanilla pod and a piece of finely peeled lemon peel and cook gently, stirring several times. Remove the vanilla pod and lemon peel.
Cream the yolks with half of the sugar and stir in. Add the pear brandy and refrigerate.
Whip the egg whites to stiff peaks, add the remaining sugar and fold into the rice mixture. Pour into a greased mold sprinkled with crumbs 3/4 high.
Remove the skin from the pears. If they are small pears, cut them whole, large ones in half and cut out the shell. In a suitable Reindl caramelize the butter with the sugar very brightly and extinguish with the champagne. Crunch the pears in it and then remove them. Boil the rest of the champagne juice until it is completely cooked (stop at the end). Then put the pears back into the pot and cook them on a low flame, adding a tablespoon at a time, until the juice is completely used up. Now put these glazed pears on the prepared rice mixture mold.
Bake first in a hot oven, not completely closed, then at a moderate temperature in a closed oven. (Approx. 20-30 min. depending on the thickness of the mixture.) Put the strawberries or other red fruits with the sugar into a hand mixer and grind. Possibly round off with strawberry liqueur.
bring everything together on the table, the sauce a p
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