Wedges of jelled rice cream are served
with a port wine and cherry sauce.
Rice and Cherries
Jubilee
3 cups cooked rice
2 1/2 cups milk
1/3 cup granulated sugar
1 tablespoon butter or margarine
1 tablespoon unflavored gelatin
1/4 cup water
1/4 teaspoon almond extract
1 (1 1/4-ounce) envelope prepared whipped topping mix
1/4 cup Port wine or fruit juice
1 (21-ounce) can cherry pie filling
Combine rice, milk, sugar and butter.
Cook over low heat, stirring occasionally, until thickened.
Soften gelatin in water; stir into rice
mixture. Add extract; mix well. Cool.
Fold in whipped topping. Turn into 5 cup
mold. Chill until set.
To serve, unmold onto serving dish. Cut
mold into wedges and serve with cherry sauce.
To make sauce, combine wine and pie filling.
Makes 8 servings.
Recipe provided courtesy of the USA Rice
Federation.
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