Rice Imeratrice With Melba Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Posted bake, To post | 12 | Servings | |
INGREDIENTS
| 1 | Box, 3 Ox. Red Gelatin | |
| 1 | c | Boiling Water |
| 3/4 | c | Rice |
| 2 | c | Water |
| 4 | c | Milk |
| 7/8 | c | Sugar |
| 4 | Envelopes Unflavored Gelatin | |
| 3/4 | c | Cold Water |
| 2 | c | Whipping Cream, whipped |
| 3/4 | t | Lemon Oil Or Grated Lemon |
| Rind or more to taste | ||
| 1 | t | Vanilla Extract |
| Melba Sauce- | ||
| 3 | c | Red Raspberries, crushed & |
| strained | ||
| 3/4 | c | Sugar |
| 1 | T | Cornstarch, optional |
| 1/4 | c | Water, optional |
INSTRUCTIONS
FOR THE PUDDING: Dissolve red gelatin in boiling water. Pour into custard cups or 3 quart shallow dish. Let set partially. Cook rice and water until dry. Add milk to rice and cook until thick, about 1 hours. Stir sugar into rice. Soften unflavored gelatin in cold water; stir into rice. Let rice cool. Whip cream and fold whipped and flavorings into rice. Carefully spoon onto partially set red gelatin. Refrigerate until set, about 3 hours. Serve with Melba Sauce which is traditional, brandied fruit, Rumtopf, or any other fruit-type sauce. FOR THE MELBA SAUCE: Combine berries and sugar; cook for 10 minutes over low heat. For a slightly thicker sauce, soften cornstarch in water and add to sugar-berry mixture, cooking until sauce is thickened and clear. The Greenbrier Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: The Greenbrier Hotel, White Sulphur Springs, WV Posted to MC-Recipe Digest V1 #636 by Bill Spalding <billspa@icanect.net> on Jun 06, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 6.5mg
Sodium: 42.3mg
Potassium: 294.9mg
Carbohydrates: 55.7g
Fiber: 2.8g
Sugar: 46.2g
Protein: 3.1g