Choco-Mint Cream Rice
Ingredients
- 1 Tablespoon (1 Envelope) Unflavored Gelatin
- 1/4 Cup Sugar
- 1/8 Teaspoon Salt
- 1 6 Ounce Package Semi-Sweet Chocolate Chips
- 2 Eggs Separated
- 1 1/4 Cup Milk
- 2 Cups Rice Cooked
- 1/2 Cup Heavy Cream
- 2 Tablespoon Sugar
- 1/3 Cup Mint Jelly
- 1/2 Cup Heavy Cream
- 1 Tablespoon Mint Jelly
Instructions
- Combine gelatin, sugar, salt and chocolate chips in 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 along with whipped 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 glasses. Top with additional mint jelly, if desired. Makes 6 servings.
Recipe – Jean Hansen