You are here

Rice Pudding Mould With Cranberry Rum Sauce

Quick.easy.cooking's picture
Ingredients
  Rice 1⁄2 Cup (8 tbs) (Brand)
  Water 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄2 Teaspoon
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Kirsch liqueur 1⁄2 Cup (8 tbs)
For cranberry rum sauce
  Fresh cranberries 2 Cup (32 tbs)
  Pineapple juice 1⁄2 Cup (8 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Shredded orange peel 1 Teaspoon
  Canned whole cranberry sauce 8 Ounce (1 Can)
  Eggs 2 , separated
  Sugar 1⁄4 Cup (4 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Pint (1 Cup)
  Shredded lemon peel 1⁄2 Teaspoon
  Light rum 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Salt 1⁄4 Teaspoon
Directions

Oil a 6-cup mold.
Cook rice with water and salt according to package directions for half the basic recipe, omitting butter.
In a large saucepan, combine gelatin, kirsch liqueur and cranberry sauce.
Heat over low heat until gelatin is dissolved.
Stir in cooked rice.
Beat egg yolks and 1/4 cup sugar until thick and lemon-colored.
Stir small amount of rice-cranberry mixture into yolks.
Stir back into rice-cranberry mixture.
Cook over low heat until slightly thickened, stirring constantly, 2 to 3 minutes.
Fold in pecans.
Chill until mixture mounds.
Beat whipped cream until stiff.
Beat egg whites until frothy.
Add remaining 1/4 cup sugar gradually, beating constantly until egg whites form stiff peaks.
Fold beaten egg whites and whipped cream into rice-cranberry mixture.
Turn into mold.
Chill until set.
Invert to unmold.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Rice, Cranberry

Rate It

Your rating: None
4.27059
Average: 4.3 (17 votes)