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[[Category:American Desserts]] |
[[Category:American Desserts]] |
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[[Category:Desserts]] |
[[Category:Desserts]] |
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[[category:gelatin Recipes]] |
[[category:gelatin Recipes]] |
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[[category:rum extract Recipes]] |
[[category:rum extract Recipes]] |
Revision as of 19:38, 2 December 2009
Description
Makes 6 servings (3 cups pudding)
Ingredients
- 1 cup cooked rice
- 2 cups half and half
- 1/3 cup Sugar
- 1 tablespoon (1 envelope) unflavored gelatin
- 1/4 cup water
- 2 tablespoons rum or 1 teaspoon rum extract
- 1 cup sour cream
Apple Topping
- 1/2 to 3/4 cup brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 1 20-ounce can pie-sliced Apples
- 1 tablespoon butter or margarine
- 2 tablespoons rum or 1 teaspoon rum extract
Directions
- Combine rice, half and half and Sugar in saucepan.
- Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally.
- Soften gelatin in water. Add to rice mixture and stir until gelatin dissolves.
- Cool until thickened but not set. Fold in rum and sour cream.
- Spoon into individual molds. Chill until firm. Unmold and ladle hot Apple topping over pudding.
- Apple Topping: Blend Sugar, cornstarch, cinnamon and water in saucepan.
- Add Apples. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until Apples are tender, stirring occasionally.
- Remove from heat. Add butter and rum. Makes 2-1/3 cups topping.