Lemon Rice Dessert
Fluffy, sweet-tart lemon rice gelatin with sliced almonds and chopped maraschinio cherries.
1 (3-ounce) package lemon-flavored gelatin dessert
1 cup boiling water
1/2 cup cold water
1 cup cooked rice, chilled
1 1/2 cups frozen whipped topping, thawed
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries
1 tablespoon grated lemon peel
- Dissolve gelatin in boiling water; add cold water. Place bowl in ice water and stir until gelatin is the consistency of unbeaten egg whites; stir in rice. Fold in whipped topping until smooth. Lightly fold in almonds, cherries, and lemon peel. Continue to stir gently (over ice) until thickened.
- Pour into dessert dishes. Cover and chill until ready to serve.
Makes 8 servings.
Recipe and photograph provided courtesy of USA Rice Federation.