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Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. Combine rice, milk, sugar and salt.
  2. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
  3. Soften gelatin in apricot juice.
  4. Add to rice mixture and stir until gelatin dissolves.
  5. Stir in apricots, lemon juice and vanilla.
  6. Cool until thickened but not set.
  7. Fold in sour cream.
  8. Spoon into lightly oiled 1½-quart mold.
  9. Chill until firm.
  10. Unmold onto plate.
  11. Garnish with additional apricots and maraschino cherries.
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