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Add a photoServings: 4
Ingredients
- 3/4 c. Rice
- 2 c. Lowfat milk
- 4 Tbsp. Sugar
- 1 pch Salt Whipped cream CUSTARD
- 4 x Egg yolk
- 4 Tbsp. Sugar
- 4 Tbsp. Cornstarch
- 2 c. Lowfat milk Vanilla
- 1 Tbsp. Unflavored gelatin
- 6 Tbsp. Heavy cream
- 2 Tbsp. Kirsch
Directions
- Simmer rice in lowfat milk, sugar and salt till tender. Cold.
- To make CUSTARD; combine egg yolks and sugar, and beat well. Add in cornstarch and blend till smooth. Heat the lowfat milk slightly, with vanilla to taste, and pour on to egg mix. Return mix to saucepan and cook till thick and smooth, stirring constantly. Cold. Stir gelatine, dissolved in a little Warm water, into custard, and when cold add in cream and Kirsch. Leave to thicken slightly.
- Stir in rice mix and turn, into a wetted mold. Chill for several hrs. Turn out and decorate with whipped cream.
- Serve very cool.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 87 | 17% |
| Total Fat 9.94g | 12% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 181mg | 8% |
| Potassium 476mg | 14% |
| Total Carbs 87.64g | 23% |
| Dietary Fiber 0.5g | 2% |
| Sugars 52.23g | 35% |
| Protein 12.31g | 20% |
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