Description
A traditional Norwegian rice pudding served on or near Christmas...very pretty!
|
Directions
Heat sugar, water, gelatin and salt in a 2-quart saucepan, stirring constantly until gelatin is dissolved, about 1 minute. Stir in milk, rice and vanilla. Place saucepan in bowl of iced water, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 10 minutes.
Beat whipping cream in a chilled bowl until stiff. Fold whipped cream into raice mixture. Pour into an ungreased 6-cup ring mold or serving bowl. Cover and refrigerate until firm, about 3 hours. Unmold by dipping briefly in warm water and loosening edge with spatula; invert on a serving plate and serve with raspberry sauce. 8-10 servings.
Raspberry sauce
Heat raspberries with syrup to boiling. Mix water and cornstarch; stir into raspberries. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool. Press through a sieve to remove seeds.
|
|
 |
Ingredients
 2/3 cup sugar
1/2 cup water
2 envelopes unflavored gelatin
1/2 tsp. salt
2 cups whole milk
1 1/2 cups cooked rice
1 cup whipping cream
Raspberry Sauce:
1 pkg. (10 oz.) frozen raspberries, thawed
1 T. cold water
2 tsp. cornstarch
|
|