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Cherry Rice Fluff

 Cherry Rice Fluff
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
6 ServingsPrep: 25 min. + chilling


  • 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 McCormick® Pure Almond Extract
  • 1/2 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 can (16 ounces) pitted tart cherries
  • 1 tablespoon cornstarch
  • 1/4 teaspoon McCormick® Pure Almond Extract


  • 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

2 of 2

Cherry Rice Fluff (continued)

Directions (continued)

  • 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.