Choco-Mint Cream Rice

Choco-Mint Cream Rice

Course: Custards, Puddings & Mousse


  • 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


  • 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