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Creamy Apricot Rice Mold

3 cups cooked rice
3 cups milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 (17-ounce) can apricots, sliced (drain; reserve juice)
2 tablespoons unflavored gelatin
1/4 cup apricot juice
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup sour cream

1. Combine rice, milk, sugar and salt. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
2. Soften gelatin in apricot juice. Add to rice mixture and stir until gelatin dissolves. Stir in apricots, lemon juice and vanilla. Cool until thickened but not set.
3. Fold in sour cream.
4. Spoon into lightly oiled 1 1/2-quart mold. Chill until firm.
5. Unmold onto plate. Garnish with additional apricots and maraschino cherries.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.