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Individual molds of creamy, vanilla and
almond-flavored rice pudding served with a sweet-tart cherry
sauce.
Rice and Cherries
in the Snow
- 3 cups cooked rice
3 1/3 cups milk - divided use
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon butter or margarine
1 envelope (1 tablespoon) unflavored gelatin
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 pint heavy cream, whipped
Cherry Sauce:*
1 (16-ounce) can tart pitted cherries
2/3 cup granulated sugar
2 tablespoons cornstarch
4 to 5 drops red food coloring
- Combine rice, 3 cups milk, sugar, salt
and butter. Cook over medium heat 20 to 25 minutes, or until
thick and creamy, stirring occasionally. Soften gelatin in remaining
1/3 cup milk. Stir into rice mixture. Add extracts. Remove from
heat; cool. Fold whipped cream into rice mixture. Turn into large
mold or 8 individual molds; chill.
- Meanwhile, drain liquid from cherries
into saucepan. Set cherries aside. Stir sugar and cornstarch
into juice. Cook over low heat, stirring, until thickened. Add
cherries and food coloring. Cool.
- To serve, unmold desserts and top with
Cherry Sauce.
Makes 8 servings.
*For a special occasion dessert, pour a
little warmed cherry brandy over dessert and flame.
Recipe provided courtesy of the USA Rice
Federation.
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