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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

1 slice: 524 calories, 38g fat (24g saturated fat), 111mg cholesterol, 459mg sodium, 44g carbohydrate (31g sugars, 1g fiber), 4g protein.


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

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