Rice imeratrice with melba sauce

12 Servings

Ingredients

Quantity Ingredient
1 Box (3 Ox.) Red Gelatin
1 cup Boiling Water
¾ cup Rice
2 cups Water
4 cups Milk
⅞ cup Sugar
4 Envelopes Unflavored Gelatin
¾ cup Cold Water
2 cups Whipping Cream, whipped
¾ teaspoon Lemon Oil Or Grated Lemon Rind, or more to taste
1 teaspoon Vanilla Extract -Melba Sauce---
3 cups Red Raspberries, crushed & strained
¾ cup Sugar
1 tablespoon Cornstarch, optional
¼ cup 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

Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974 Recipe by: The Greenbrier Hotel, White Sulphur Springs, WV Posted to MC-Recipe Digest V1 #636 by Bill Spalding <billspa@...> on Jun 06, 1997

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