Update my dinner status, I'm making this tonight.
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Box (3 Ox.) Red Gelatin
- 1 c Boiling Water
- 3/4 c Rice
- 2 c Water
- 4 c Milk
- 7/8 c Sugar
- 4 Envelopes Unflavored Gelatin
- 3/4 c Cold Water
- 2 c Whipping Cream, whipped
- 3/4 ts Lemon Oil Or Grated Lemon
- 1 ts Vanilla Extract
Melba Sauce
Preparation
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 on Jun 06, 1997
