Choco-mint cream rice

Yield: 6 servings

Measure Ingredient
2 cups Cooked rice
1 tablespoon (1 envelope) unflavored gelatin 1/2 c. heavy cream
¼ cup Sugar 2 egg whites
⅛ teaspoon Salt 2 tbs. sugar
1 pack (6 oz.) semi-sweet chocolate bits 1/3 c. mint jelly
2 Egg yolks 1/2 c. heavy cream
1¼ cup Milk 1 tbs. mint jelly

Preparation time: 25 min. Chilling time: 3 hrs.

Combine gelatin, ¼ cup sugar, salt, and chocolate bits in top of double boiler. Beat egg yolks slightly with milk; stir into gelatin mixture. Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened. Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set. Beat ½ cup heavy cream until stiff. Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form. Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites. Chill until mixture begins to set. Spoon into 6 sherbet glasses. Whip ½ cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet. Top with additional mint jelly, if desired.

Makes 6 servings. 441 cal. per serving

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