Cherry Rice Fluff Recipe

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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

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Cherry Rice Fluff Recipe

Prep: 25 min. + chilling

Yield: 6 Servings

25 25

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

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.
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.
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.

Nutritional Facts 1 serving (1 slice) equals 524 calories, 38 g fat (24 g saturated fat), 111 mg cholesterol, 459 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cherry Rice Fluff in Reminisce January/February 1992, p39