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Creamy Rice Bavarian With Raspberries

Ingredients
  Uncooked long grain rice 1⁄2 Cup (8 tbs)
  Cold water 2 Cup (32 tbs), divided
  Unflavored gelatin 2 Tablespoon (2 Envelopes, Use Knox)
  Cholesterol free egg substitute 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Frozen whipped topping 12 Ounce, thawed (About 2 Cups)
  Raspberry sauce 1 Tablespoon
Directions

In medium saucepan, combine rice with 1 1/2 cups water; bring to a boil.
Reduce heat and simmer, covered, 30 minutes or until very tender; cool.
In small saucepan, sprinkle unflavored gelatine over remaining 1/2 cup water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
In blender or food processor, process egg substitute and sugar until sugar is dissolved, about 2 minutes.
While processing, through feed cap, gradually add milk and gelatine mixture; process until blended.
Pour into large bowl; stir in vanilla and nutmeg.
Chill until mixture mounds slighdy when dropped from spoon, about 5 minutes.
Fold in cooled rice, then whipped topping.
Pour into 6 1/2-cup mold or bowl; chill until firm, about 3 hours.
Unmold and serve with Raspberry Sauce.
Garnish, if desired, with fresh raspberries and strawberries.
Raspberry Sauce: In small bowl, combine 1 package (12 ounces) frozen unsweetened raspberries, thawed, pureed and sieved to remove seeds, 1/3 cup black currant liqueur and 3 tablespoons sugar; chill.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Ingredient: 
Rice

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