Judith's Rice Cream Delight |
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Prep Time: 12 Minutes Cook Time: 60 Minutes |
Ready In: 72 Minutes Servings: 12 |
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My Norwegian friend made this for a ladies luncheon and I nearly died! It was absolutely wonderful and nothing like I'd ever had before. She drizzled warm raspberry syrup on top, along with a light crunchy wafer cone to contrast the creamy cloud-like consistancy of this traditional rice dessert. I'm sure you'll agree after you try it! It's truly delicious. Ingredients:
1 tablespoon butter |
1 cup water |
1 cup uncooked rice |
4 cups milk |
3 tablespoons sugar |
1/2 teaspoon salt |
1 cinnamon stick (optional) |
1/2 cup chopped almonds (optional) |
1 pint heavy whipping cream |
2 teaspoons vanilla |
Directions:
1. In a double boiler, heat butter, water and rice to boiling.
2. Reduce heat and simmer uncovered for 12 minutes or until all the water is absorbed.
3. Stir into the rice, the milk, salt, sugar and cinnamon stick.
4. Heat to boiling the reduce heat, cover and simmer for 1 hour.
5. Remove from heat; Remove cinnamon stick and add almonds.
6. Cool and let rest.
7. Chill at least 2 hrs. at room temperature; covered with plastic wrap (not to form skin) before folding in whipping cream; otherwise the cream will deflate and you'll have soup!
8. Whip cream with vanilla and fold into cooled rice mixture.
9. Keep cold before serving.
10. Serve with warm raspberry syrup on top.
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