Recipe Archives->Desserts Pudding->Rice Cream 02

Rice Cream - Best made a day ahead

2 1/4 cups milk
1/4 cup rice
1 1/2 tablespoon sugar
4 tablespoons blanched and chopped almonds
2 tablespoons butter
1 pint whipping cream, whipped stiff
1 teaspoon vanilla
1 envelope unflavored gelatin
1/2 cup cold water

Put milk in top of double boiler and bring to a boil.  When it is
bubbling around the edge, add the rice and stir.  Let cook for
about 50 minutes or until rice is well done.  While still hot, add
sugar, almonds and butter.  Let cool completely.  Fold in the
stiffly beaten whipped cream and the vanilla.  Sprinkle gelatin
over cold water in a small saucepan.  Place over low heat, stirring
constantly until gelatin dissolves (about 3 minutes)  Cool.  Foild
into the rice and whipped cream mixture.  Spoon into a big pretty
bowl and refrigerate.  May be served with Red Sauce - frozen
strawberries or raspberries thawed and thickened with water and
cornstarch.

Printable version: rice-cream02.txt.