"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Heavenly Rice Pudding Recipe

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This recipe for Heavenly Rice Pudding, by , is from Kalous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Kalous-Kaiser

Category:
Category:

Ingredients:  
Ingredients:  
2 c. well cooked rice (chilled)
1 pkg. 10 oz. Frozen raspberries-thawed
2 c. fresh or canned pineapple (drained)
1 tbsp. cornstarch
1 c. miniature marshmallows
c. currant jelly & few drops red coloring
1 c. heavy cream
c. powdered sugar
tsp. Almond extract
1 tsp. Vanilla

Directions:
Directions:
Day before serving: In large bowl toss rice, pineapple & marshmallows. Refrigerate covered over night. Make Cardinal Sauce: Drain raspberries and reserve liquid. Add enough water to juice to make 1 cup. In small sauce pan, combine raspberry juice with cornstarch, mix well. Bring to boil, stirring constantly for 1 minute. Mixture will be thicker and translucent. Add currant jelly to raspberry mixture, stir until melted. Remove sauce pan from heat, stir in raspberries and food coloring. Refrigerate sauce covered for 1 hr. or until serving. Just before serving, whip cream with sugar, almond extract and vanilla until stiff. Fold whip cream mixture gently into rice, pineapple mixture. Serve pudding with sauce spooned over it.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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