Rice and Cherries in the Snow
Your family will love these individual dessert molds of creamy, vanilla and almond-flavored rice pudding served with a sweet-tart cherry sauce.
3 cups cooked rice
3 1/3 cups milk - divided use
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon butter or margarine
1 envelope (1 tablespoon) unflavored gelatin
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 pint heavy cream, whipped
1 (16-ounce) can tart pitted cherries
2/3 cup granulated sugar
2 tablespoons cornstarch
4 to 5 drops red food coloring
- For Pudding: Combine rice, 3 cups milk, sugar, salt and butter. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally. Soften gelatin in remaining 1/3 cup milk. Stir into rice mixture. Add extracts. Remove from heat; cool. Fold whipped cream into rice mixture. Turn into large mold or 8 individual molds; chill.
- For Cherry Sauce: Drain liquid from cherries into saucepan. Set cherries aside. Stir sugar and cornstarch into juice. Cook over low heat, stirring, until thickened. Add cherries and food coloring. Cool.
- To serve, unmold desserts and top with Cherry Sauce.
Makes 8 servings.
*For a special occasion dessert, pour a little warmed cherry brandy over dessert and flame.
Recipe provided courtesy of the USA Rice Federation.