• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Rice Imeratrice with Melba Sauce

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 Box (3 Ox.) Red Gelatin
  • 1 c Boiling Water
  • 3/4 c Rice
  • 2 c Water
  • 4 c Milk
  • 7/8 c Sugar
  • 4 Envelopes Unflavored Gelatin
  • 3/4 c Cold Water
  • 2 c Whipping Cream, whipped
  • 3/4 ts Lemon Oil Or Grated Lemon
  • -Rind, or more to taste
  • 1 ts Vanilla Extract
  • ---Melba Sauce---
  • 3 c Red Raspberries, crushed &
  • -strained
  • 3/4 c Sugar
  • 1 tb Cornstarch, optional
  • 1/4 c Water, optional

 Directions

FOR THE PUDDING:

Dissolve red gelatin in boiling water. Pour into custard cups or 3 quart
shallow dish. Let set partially. Cook rice and water until dry. Add milk to
rice and cook until thick, about 1 hours. Stir sugar into rice. Soften
unflavored gelatin in cold water; stir into rice. Let rice cool. Whip cream
and fold whipped and flavorings into rice. Carefully spoon onto partially
set red gelatin. Refrigerate until set, about 3 hours. Serve with Melba
Sauce which is traditional, brandied fruit, Rumtopf, or any other
fruit-type sauce.

FOR THE MELBA SAUCE:

Combine berries and sugar; cook for 10 minutes over low heat. For a
slightly thicker sauce, soften cornstarch in water and add to sugar-berry
mixture, cooking until sauce is thickened and clear.

The Greenbrier

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