Rice Cream Tyrolhof

Holiday.Cook's picture

Sep. 21, 2011


Milk 1 Pint
Rice grain 3 Tablespoon
Sugar 2 Teaspoon (Or To Taste)
Gelatin 1/2 Ounce
Orange juice/Water 3 Tablespoon
Dessert apple 1 Large
Double cream 3 Tablespoon , lightly whipped
Double cream 1 Tablespoon (For Decoration)
Almonds 1/2 Ounce (For Decoration)



1) Grease the mould.

2) In a saucepan, add milk and rice and stirring occasionally, simmer for 35-40 minutes.

3) Take the pan off the heat, mix in sugar and cool.

4) Check consistency. If too is thick and creamy, then add some milk.

5) In a bowl, add orange juice (or water), and soak gelatin and over gentle heat dissolve.

6) In the rice, add the apple.

7) Mix in the gelatin mix and fold in the cream when the mix is about to set.

8) Transfer into the moulds and set.

9) In a hot oven, put the blanched, split and shredded almonds and roast well till golden brown.

10) Empty on to the rice and top with the cream.

11) Garnish with the almonds.


12) Serve with apricot sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1022Calories from Fat 478

 % Daily Value*

Total Fat 54 g83.1%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 222 mg9.25%

Total Carbohydrates 107 g35.7%

Dietary Fiber 6 g24%

Sugars 60 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet