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Choco-Mint Cream Rice

Courses: Dessert
Serves: 6 people

Recipe Ingredients

2 cups 320g / 11ozCooked rice
1 tablespoon 15ml-- (1 envelope) unflavored gelatin 1/2 c. Heavy cream
1/4 cup 49g / 1.7ozSugar 2 egg whites
1/8 teaspoon 0.6mlSalt 2 tbs. Sugar
1   -- (6 oz.) semi-sweet chocolate bits 1/3 c. Mint jelly
2   Egg yolks 1/2 c. Heavy cream
1 1/4 cups 296mlMilk 1 tbs. Mint jelly

Recipe Instructions

Preparation time: 25 minutes. Chilling time: 3 hrs.

Combine gelatin, 1/4 cup sugar, salt, and chocolate bits in top of double boiler. Beat egg yolks slightly with milk; stir into gelatin mixture. Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened.

Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set. Beat 1/2 cup heavy cream until stiff. Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form.

Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites. Chill until mixture begins to set. Spoon into 6 sherbet glasses.

Whip 1/2 cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet.

Top with additional mint jelly, if desired.

Source:
Better Homes and Gardens

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