| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked rice |
| 1 1/2 |
c |
Miniature marshmallows |
| 1 |
c |
Milk |
| 1/3 |
c |
Crushed peppermint candy |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Whipping cream; whipped |
| 1 |
|
(6 oz) chocolate crumb crust (prepared) |
| 1/4 |
c |
Fudge sauce |
INSTRUCTIONS
Combine rice, marshmallows, milk, and candy in 2-quart saucepan. Cook
over medium heat until thick and creamy, 6 to 8 minutes, stirring
constantly. Remove from heat and stir in vanilla; cool. Fold in whipped
cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with
warm fudge sauce before serving.
Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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