Creamy Rice Bavarian With Raspberries Recipe
Ingredients
| Long grain rice | 1/2 Cup (16 tbs), uncooked | |
| Cold water | 2 Cup (16 tbs), divided | |
| 2 envelopes KNOX® Unflavored Gelatine | ||
| 1/2 cup cholesterol free egg substitute | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Frozen whipped topping | 2 Cup (16 tbs), thawed | |
| Raspberry Sauce | ||
Directions
In medium saucepan, combine rice with 1 1/2 cups water; bring to a boil.
Reduce heat and simmer, covered, 30 minutes or until very tender; cool.
In small saucepan, sprinkle unflavored gelatine over remaining 1/2 cup water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
In blender or food processor, process egg substitute and sugar until sugar is dissolved, about 2 minutes.
While processing, through feed cap, gradually add milk and gelatine mixture; process until blended.
Pour into large bowl; stir in vanilla and nutmeg.
Chill until mixture mounds slighdy when dropped from spoon, about 5 minutes.
Fold in cooled rice, then whipped topping.
Pour into 6 1/2-cup mold or bowl; chill until firm, about 3 hours.
Unmold and serve with Raspberry Sauce.
Garnish, if desired, with fresh raspberries and strawberries.
Raspberry Sauce: In small bowl, combine 1 package (12 ounces) frozen unsweetened raspberries, thawed, pureed and sieved to remove seeds, 1/3 cup black currant liqueur and 3 tablespoons sugar; chill.
Reduce heat and simmer, covered, 30 minutes or until very tender; cool.
In small saucepan, sprinkle unflavored gelatine over remaining 1/2 cup water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
In blender or food processor, process egg substitute and sugar until sugar is dissolved, about 2 minutes.
While processing, through feed cap, gradually add milk and gelatine mixture; process until blended.
Pour into large bowl; stir in vanilla and nutmeg.
Chill until mixture mounds slighdy when dropped from spoon, about 5 minutes.
Fold in cooled rice, then whipped topping.
Pour into 6 1/2-cup mold or bowl; chill until firm, about 3 hours.
Unmold and serve with Raspberry Sauce.
Garnish, if desired, with fresh raspberries and strawberries.
Raspberry Sauce: In small bowl, combine 1 package (12 ounces) frozen unsweetened raspberries, thawed, pureed and sieved to remove seeds, 1/3 cup black currant liqueur and 3 tablespoons sugar; chill.
Chef
