Date Rice Dessert Recipe
Ingredients
| 1/2 cup Minute Rice | ||
| 1 3- or 3 1/4-ounce package regular vanilla pudding mix | ||
| Milk | 2 Cup (16 tbs) | |
| Pitted dates | 1/2 Cup (16 tbs), snipped | |
| Lemon peel | 1/2 Teaspoon, shredded | |
| Frozen whipped topping container | 1 4 1/2 Ounce, thawed | |
Directions
In a 4-cup glass measure combine the rice, pudding mix, and 1/4 teaspoon salt.
Stir in milk.
Micro-cook, uncovered, 3 minutes.
Stir.
Micro-cook, uncovered, till mixture thickens and bubbles, 3 to 4 minutes, stirring every 30 seconds.
Fold in dates and peel.
Cool to room temperature without stirring.
Fold in topping.
Turn into 10 x 6 x 2-inch baking dish.
Cover and freeze.
Before serving, remove from freezer and place in refrigerator about 45 minutes.
Cut in squares to serve.
Or, thaw at room temperature 45 minutes; spoon into sherbet dishes.
Trim with a thin lemon slice, if desired.
Stir in milk.
Micro-cook, uncovered, 3 minutes.
Stir.
Micro-cook, uncovered, till mixture thickens and bubbles, 3 to 4 minutes, stirring every 30 seconds.
Fold in dates and peel.
Cool to room temperature without stirring.
Fold in topping.
Turn into 10 x 6 x 2-inch baking dish.
Cover and freeze.
Before serving, remove from freezer and place in refrigerator about 45 minutes.
Cut in squares to serve.
Or, thaw at room temperature 45 minutes; spoon into sherbet dishes.
Trim with a thin lemon slice, if desired.
Chef
