Delightful pineapple and
strawberry rice cream.
Pineapple-Strawberry
Delight
- 1 tablespoon tablespoon-package
unflavored gelatin
1 (8-ounce) can crushed pineapple (drain; reserve syrup)
2 cups cooked rice
1 (10-ounce) package frozen sliced strawberries, thawed - divided
use
1 teaspoon vanilla extract
2 large fresh egg whites *
3 tablespoons granulated sugar
1/4 teaspoon salt
1 cup (1/2 pint) heavy cream, whipped and sweetened
- Soften gelatin in pineapple
syrup; heat to dissolve.
- Combine gelatin, pineapple,
rice, 1/2 cup strawberries (including syrup) and vanilla.
- Whip egg whites with sugar
and salt until stiff but not dry; fold into rice mixture. Fold
half of whipped cream into mixture.
- Spoon into individual
molds (about 3/4 cup each). Chill until firm.
- Unmold onto cold plates
and top with a dollop of whipped cream and remaining strawberries.
Makes 6 servings.
*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.
