Choco-Mint Cream Rice Recipe - Cooking Index
Choco-Mint Cream Rice Recipe - Cooking Index
| 2 cups | 320g / 11oz | Cooked rice |
| 1 tablespoon | 15ml | -- (1 envelope) unflavored gelatin 1/2 c. Heavy cream |
| 1/4 cup | 49g / 1.7oz | Sugar 2 egg whites |
| 1/8 teaspoon | 0.6ml | Salt 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 | 296ml | Milk 1 tbs. Mint jelly |
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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