Creamy Apricot Rice Mold
A festive, citrus-flavored creamy rice pudding mold with sliced apricots.
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
Maraschino cherries for garnish
- Combine rice, milk, sugar and salt. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
- 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.
- Fold in sour cream.
- Spoon into lightly oiled 1 1/2-quart mold. Chill until firm.
- Unmold onto plate. Garnish with additional apricots and maraschino cherries.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.