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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking for my family is one of my favorite activities. This is one of my specialties and my family gobbles it up.—Frank Newton, St. Thomas, Ontario Ingredients:
1-1/2 cups cooked rice |
1 teaspoon butter, softened |
1/4 teaspoon salt |
1 cup milk, divided |
1 package (3 ounces) cherry gelatin |
1-1/2 cups boiling water |
1/4 teaspoon almond extract |
1/2 cup heavy whipping cream |
2 tablespoons sugar |
1 can (16 ounces) pitted tart cherries |
1 tablespoon cornstarch |
1/4 teaspoon almond extract |
Directions:
1. In a bowl, combine the rice, butter, salt and 1/2 cup milk. Let stand. In a bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in almond extract and remaining milk. Chill until partially set.
2. In a small bowl, beat cream with sugar until soft peaks form. Drain cherries, reserving juice for glaze. Fold the rice mixture, cherries and whipped cream into gelatin. Spoon into a 6-cup mold coated with cooking spray. Chill for 4 hours or until set.
3. For glaze, in a small saucepan, combine cornstarch and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat. Stir in extract. Chill. To serve, unmold and drizzle with glaze. Yield: 6 servings.
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