1 cup Wild Rice
1 cup water
1 tablespoon white sugar
1/4 cup water
1 tablespoon lemon juice
1 fruit with juice, sliced, for garnish
In a large pot over medium heat, bring 1 cup water to a boil. Cover, and remove from heat. Stir in boiling water. Remove from heat, and stir in 1 tablespoon sugar and lemon juice. Boil until sugar has dissolved. Stir in rice; cool.
Bring a large pot of water to a boil. Add sugar and lemon juice; stir well.
Rinse the fruit and cut it into squares. Reserve pulp and juice, reserving 2 tablespoons to 3 tablespoons, and place the spears. Fill the upright tube of a tall wooden spoon with water, then lemon juice.
Fill the springform pan with 400 gallons of water, using the spoon or rim of a glass. Pour barley in until the bottom is nearly touching. Cover the edge of the pan with foil, and place it in the freezer.
Return the pan to heat, heat to 375 degrees F, and pour soup over the bottom of the pan. Bring to a rolling boil over medium heat. Continue in this fashion until dense, around 1 1/2 to 2 minutes. Let cool. The rice should be completely cooled since the soup is heat rich.
Pour prepared rice into a large saucepan. Bring to a simmer, and stir in water and sugar. Bring to a boil, stirring constantly. Boil, cover, and reduce heat to low. Reduce heat to medium, and cook, stirring constantly, for 5 minutes. Use a colander or spoon to drain the liquid from the bottom of the pan into a jug. Serve hot.