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Creamy rice pudding mold
with sliced apricots.
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
- 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.
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