| danish Rice Pudding 1/2 Cup Granulated Sugar
1/2 Cup Water
2 Envelopes Unflavored Gelatine
1/2 Teaspoon Salt
2 Cup Milk
1 1/2 Cups Cooked Rice
2 Teaspoons Vanilla Extract
1 Cup Chilled Whipping Cream
raspberry-currant Sauce heat Sugar, Water, Gelatine And Salt In 2-quart Saucepan, Stirring Constantly, Until Gelatine Is Dissolved, About 1 Minute. Stir In Milk, Rice And Vanilla Extract. place Saucepan In A Bowl Of Iced Water, Stirring Occasionally, Until Mixture Mounds Slightly When Dropped From A Spoon, About 15 Minutes. Beat Whipping Cream In Chilled Bowl Until Stiff. Fold Whipped Cream Into Rice Mixture. Pour Into Ungreased 1 1/2 Quart Mold. Cover And Refrigerate Until Firm, About 3 Hours. unmold And Serve With Raspberry-currant Sauce. yields 8 Servings. raspberry-currant Sauce
1 (10 Ounce) Package Frozen Raspberries, Thawed (with Syrup)
1/2 Cup Currant Jelly
1 Tablespoon Cold Water
1 1/2 Teaspoons Cornstarch heat Raspberries And Jelly To Boiling. Mix Water And Cornstarch; Stir Into Raspberry Mixture. Heat To Boiling, Stirring Constantly. Boil And Stir 1 Minute. Cool. press Through A Sieve To Remove Seeds If Desired. |
