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Description Edit

Makes 8 servings

Ingredients Edit

Directions Edit

  1. Combine rice, 3 cups milk, Sugar, salt and butter.
  2. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally.
  3. Soften gelatin in remaining 1/3 cup milk. Stir into rice mixture. Add extracts.
  4. Remove from heat; cool. Fold whipped cream into rice mixture.
  5. Turn into large mold or 8 individual molds; chill.
  6. Meanwhile, drain liquid from cherries into saucepan.
  7. Set cherries aside. Stir Sugar and cornstarch into juice.
  8. Cook over low heat, stirring, until thickened.
  9. Add cherries and food coloring. Cool.
  10. To serve, unmold desserts and top with cherry Sauce.

See also Edit

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