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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This recipe, which originated in Sweden, is famous at church suppers with our Minnesota neighbors. It's a delicious addition at family gatherings and parties, too. I usually make a double batch because it's so good! Ingredients:
2 envelopes unflavored gelatin |
1/4 cup cold water |
1/2 cup uncooked long-grain rice |
3 cups milk |
1/2 cup sugar |
1/2 teaspoon salt |
1 cup heavy whipping cream |
fresh or frozen sweetened strawberries, thawed |
Directions:
1. Soften gelatin in cold water; set aside. In a small heavy saucepan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover; cook over low heat until rice is tender, about 15-20 minutes. Remove from the heat; add gelatin mixture, stirring until dissolved. Cover and chill until partially set.
2. In a chilled bowl, whip cream until stiff; fold into chilled rice mixture. Spoon into a 6-cup decorative or ring mold coated with cooking spray. Cover and chill until set, about 3 hours. To unmold, loosen edges with spatula and invert onto a serving platter. Serve with strawberries. Yield: 12 servings.
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