Molded Pineapple Rice Cream

Western.Chefs's picture

Jan. 24, 2012


Regular white rice 1/3 Cup (5.33 tbs)
Milk 2 1/2 Cup (40 tbs)
Sugar 1/3 Cup (5.33 tbs)
Salt 1/2 Teaspoon
Unflavored gelatin 2 Tablespoon (2 envelopes)
Canned crushed pineapple 20 Ounce (1 can)
Flaked coconut 1/3 Cup (5.33 tbs)
Vanilla extract 1 Teaspoon
Almond extract 1/2 Teaspoon
Heavy cream 1 Cup (16 tbs) , whipped
Canned pineapple slices 4
Apricot preserves 1/4 Cup (4 tbs)
Whipped cream 2 Tablespoon (for garnish)



1. On a double boiler add sugar, salt, milk and rice. Combine well.

2. Cook on boiling water for 75 minutes till rice is tender, keeping the boiler covered. Stir in between so that the rice does not stick to the boiler.


3. In a small bowl add crushed pineapple. Sprinkle gelatine on it and let it stand for 5 minutes till the pineapple softens.

4. Turn into the hot mixture while stirring so that the gelatine dissolves.

5. Add almond extracts, vanilla and coconut. Stir.

6. Refrigerate for 60 minutes or more so that the mixture gets firm.

7. Fold in whipped cream in the gelatine mixture using a rubber spatula. Mix well.

8. Turn this in a 1 1/2 quart mold and refrigerate for at least 3 hours or overnight till it is firm.

9. Unmold using a sharp knife from the edges of the mold to loosen them.

10. Invert it on a serving platter. Shake well to unmold.

11. Arrange pineapple halves around the mold base.

12. Melt the preserves in low heat. Brush the surface of the mold completely.


13. Serve Molded Pineapple Rice Cream decorated with rosettes of white cream chilled.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 506Calories from Fat 199

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 235 mg9.79%

Total Carbohydrates 68 g22.7%

Dietary Fiber 2 g8%

Sugars 53 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet