Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked rice |
| 1½ cup | Miniature marshmallows |
| 1 cup | Milk |
| ⅓ cup | Crushed peppermint candy |
| 1 teaspoon | Vanilla extract |
| 1 cup | Whipping cream; whipped |
| 1 \N | (6 oz) chocolate crumb crust (prepared) |
| ¼ cup | Fudge sauce |
Combine rice, marshmallows, milk, and candy in 2-quart saucepan.
Cook over medium heat until thick and creamy, 6 to 8 minutes, stirring constantly. Remove from heat and stir in vanilla; cool.
Fold in whipped cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with warm fudge sauce before serving.
Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias