Rice Imeratrice with Melba Sauce

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Rice Imeratrice with Melba Sauce Ingredients

1 Box (3 Ox.) Red Gelatin	2 c Whipping Cream, whipped
1 c Boiling Water	3/4 ts Lemon Oil Or Grated Lemon
3/4 c Rice	1 ts Vanilla Extract
2 c Water	Melba Sauce
4 c Milk	3 c Red Raspberries, crushed &
7/8 c Sugar	3/4 c Sugar
4 Envelopes Unflavored Gelatin	1 tb Cornstarch, optional
3/4 c Cold Water	1/4 c Water, optional

Instructions for Rice Imeratrice with Melba Sauce

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

Main Ingredient: RiceCuisine: Uncategorized

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