Rice Imeratrice With Melba Sauce

Recipe Ingredients

1		Ox. Box red gelatin - ¥
1 cup	237ml	Boiling water
3/4 cup	120g / 4.2oz	Rice
2 cups	474ml	Water
4 cups	948ml	Milk
7/8 cup	173g / 6.1oz	Sugar
4		Unflavored gelatin
3/4 cup	177ml	Cold water
2 cups	474ml	Whipping cream - whipped
3/4 teaspoon	3.8ml	Lemon oil or grated lemon rind - or more to
1 teaspoon	5ml	Vanilla extract melba sauce
3 cups	438g / 15oz	Red raspberries - crushed and strained
3/4 cup	148g / 5.2oz	Sugar
1 tablespoon	15ml	Cornstarch - optional
1/4 cup	59ml	Water - optional

Recipe 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

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