Rice Delight

This is a delicious way to use leftover cooked rice, or to cook extra rice for - a cool dessert on these hot days.  It’s an old recipe idea, probably from the 30’s when marshmallows started to be widely available.  Food Timeline.Org says that there were 35 marshmallow manufacturers in the U.S. by 1955, but that they were available to buy from 1900 on.   This dessert shows that simple recipes, with good ingredients, are usually best.  I confess that I keep a jar of “Star” brand maraschino cherries in my refrigerator most of the time…both for cooking and garnishing.    
                Rice Delight
  1         cup  cooked rice
  1         cup  pineapple chunks in juice -- drained (about 15 oz can)
  3 1/4   ounces  miniature marshmallows -- about 2 cups
     1/2   cup  heavy cream
Cook rice as directed.  Cool.  Drain pineapple, save juice for another use.
Combine rice, fruit and marshmallows.
Whip cream; fold into rice mixture.  Chill in sherbet glasses.
6 servings
2011 Cost:  $1.53 or 26¢ per serving
Serve with thin, crisp cookies.
  "Farm Journal Country Cookbook "
Per Serving: 185 Calories; 7g Fat (35.7% calories from fat); 2g Protein; 29g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 16mg Sodium.  Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

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