Individual orange-scented
vanilla rice pudding molds, studded with cherries, served topped
with a cherry sauce.
Cherry
Rice Cream
- 3 cups cooked rice
3 cups milk
2 tablespoons grated orange peel
2/3 cup granulated sugar
1 envelope (1 tablespoon) unflavored gelatin
2 tablespoons cold water
1 teaspoon vanilla extract
1 (16-ounce) can tart pitted cherries (drain; reserve liquid)
2 large egg whites, stiffly beaten*
Cherry Sauce (recipe follows)
- Combine rice, milk, orange
peel and sugar. Cook over medium heat 20 to 25 minutes, or until
thick and creamy, stirring occasionally.
- Soften gelatin in cold
water. Stir into pudding mixture. Add vanilla and drained cherries.
Remove from heat and chill until partially set.
- Fold in beaten egg whites.
- Pour into 2-quart mold
or individual molds. Chill until set.
- To serve, unmold and top
with Cherry Sauce.
Makes 6 servings.
Cherry Sauce: Combine
liquid drained from cherries with 1 tablespoon cornstarch. Cook
and stir until slightly thickened. Cool and serve over Cherry
Rice Cream. A little sugar may be added if cherries are not sweet
enough
*Note:
Please exercise caution when using raw eggs that are uncooked
in prepared food (see Food
Safety). We suggest using a pasteurized egg white product
for this recipe.
Recipe provided courtesy of the USA Rice Federation.
