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Maple Riz Royale Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||2 Tablespoon|
|Egg custard mix||3 Ounce|
|Heavy cream/2 packages of 2 1/8 ounce whipped topping mix||2 Cup (32 tbs)|
|Mixed candied fruit||1 Cup (16 tbs)|
|Chopped pistachios||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Cooked rice||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 4739 Calories from Fat 2254
% Daily Value*
Total Fat 260 g400%
Saturated Fat 120.3 g601.6%
Trans Fat 0 g
Cholesterol 877.1 mg
Sodium 702.1 mg29.3%
Total Carbohydrates 567 g188.9%
Dietary Fiber 18.6 g74.5%
Sugars 295.8 g
Protein 62 g124.6%
Vitamin A 154.4% Vitamin C 12.5%
Calcium 79.9% Iron 92.2%
*Based on a 2000 Calorie diet
Prepare 1 (3-oz.) pkg. egg custard mix according to directions and remove from heat.
Stir in softened gelatine to dissolve.
Press plastic wrap or waxed paper on surface of custard and chill until syrupy.
Next, whip 1 cup of the heavy cream until stiff (or prepare 1 of the [2 1/8-oz.] pkgs. whipped topping mix according to directions).
Add 1 cup mixed candied fruit, 1/2 cup each chopped pistachios and maple blended syrup and 3 cups cooked rice to syrupy custard mixture.
Mix well, then fold in whipped cream or whipped topping mix.
Pour into a lightly-oiled 6-cup mold and chill until thoroughly set at least 3 hours.
To serve, dip mold into hot water no more than 20 seconds and invert custard onto chilled serving platter.
Return to refrigerator.
Whip remaining 1 cup heavy cream (or prepare remaining 1 [2 1/8-oz.] pkg. whipped topping mix).
Place 3 puffs whipped cream on top of mold and pipe remaining whipped cream in rosettes around base.
Tuck a pecan half between each rosette.