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Swedish Rice Ring Recipe

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This recipe for Swedish Rice Ring, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Blohm
Added: Tuesday, October 23, 2007


For The Mold:
1/2 c. uncooked long grained rice
2 c. milk
1/2 tsp. salt
1 envelope unflavored gelatin
1/4 c. cold water
1 pt. whipping cream
1/3 c. sugar
1/4 tsp. almond flavoring

Crimson Raspberry Sauce:
1(10 oz.) pkg. frozen raspberries
1 1/2 tsp. cornstarch
1/2 c. red current jelly

For a two qt. mold:
Cook rice in milk until thick and creamy (about 20 min.). Add salt. Dissolve gelatin in cold water and add to hot rice. Let cool until it begins to set. Whip cream, add sugar and almond flavor while whipping. Mix with rice. Spoon into mold which has been lightly sprayed with Pam. Let set. Serve with raspberry sauce.

Thaw and crush raspberries thoroughly. Combine with cornstarch. Add jelly and bring to boiling. Cook and stir until mixture is clear and thickens slightly. Strain and chill. Place in dish in center of unmolded ring or serve on side.

Personal Notes:
Personal Notes:
Can also be used as a salad.




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