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Suggest a better descriptionFOR 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
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 437 | ||
Calories from Fat: 71 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 29mg | 9 % | |
Sodium 17.8mg | 1 % | |
Potassium 56.9mg | 1 % | |
Total Carbohydrate 92.2g | 27 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 91.9g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 437
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