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

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

Nutritional Facts

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

  • 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
  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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