Yield: 6 servings
|2 cups||Cooked rice|
|1½ cup||Miniature marshmallows|
|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