Molded Pineapple Rice Cream Recipe
Ingredients
| Regular white rice - 1/3 cup | ||
| Milk | 2 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Unflavored gelatine - 2 env | ||
| Pineapple | 1 Can (10oz), crushed | |
| Coconut | 1/3 Cup (16 tbs), flaked | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Pineapple slices | 4 , canned | |
| Apricot preserves | 1/4 Cup (16 tbs) | |
| Whipped cream for garnish | ||
Directions
GETTING READY
1. On a double boiler add sugar, salt, milk and rice. Combine well.
2. Cook on boiling water for 75 minutes till rice is tender, keeping the boiler covered. Stir in between so that the rice does not stick to the boiler.
MAKING
3. In a small bowl add crushed pineapple. Sprinkle gelatine on it and let it stand for 5 minutes till the pineapple softens.
4. Turn into the hot mixture while stirring so that the gelatine dissolves.
5. Add almond extracts, vanilla and coconut. Stir.
6. Refrigerate for 60 minutes or more so that the mixture gets firm.
7. Fold in whipped cream in the gelatine mixture using a rubber spatula. Mix well.
8. Turn this in a 1 1/2 quart mold and refrigerate for at least 3 hours or overnight till it is firm.
9. Unmold using a sharp knife from the edges of the mold to loosen them.
10. Invert it on a serving platter. Shake well to unmold.
11. Arrange pineapple halves around the mold base.
12. Melt the preserves in low heat. Brush the surface of the mold completely.
SERVING
13. Serve Molded Pineapple Rice Cream decorated with rosettes of white cream chilled.
1. On a double boiler add sugar, salt, milk and rice. Combine well.
2. Cook on boiling water for 75 minutes till rice is tender, keeping the boiler covered. Stir in between so that the rice does not stick to the boiler.
MAKING
3. In a small bowl add crushed pineapple. Sprinkle gelatine on it and let it stand for 5 minutes till the pineapple softens.
4. Turn into the hot mixture while stirring so that the gelatine dissolves.
5. Add almond extracts, vanilla and coconut. Stir.
6. Refrigerate for 60 minutes or more so that the mixture gets firm.
7. Fold in whipped cream in the gelatine mixture using a rubber spatula. Mix well.
8. Turn this in a 1 1/2 quart mold and refrigerate for at least 3 hours or overnight till it is firm.
9. Unmold using a sharp knife from the edges of the mold to loosen them.
10. Invert it on a serving platter. Shake well to unmold.
11. Arrange pineapple halves around the mold base.
12. Melt the preserves in low heat. Brush the surface of the mold completely.
SERVING
13. Serve Molded Pineapple Rice Cream decorated with rosettes of white cream chilled.
Chef
