DESSERT PUDDING: In addition to enjoy "hot" rice pudding fresh from the oven, here are 2 variations of using it as "cold" dessert.

COLD RICE PUDDING:

 

 

 

1 quantity of basic rice pudding

1 large can apricot                                          

1 small can pineapple chunks

 

 

 

Drain canned fruits and reserve syrup. Put half of apricot through a sieve to make into puree. Add enough of the reserved apricot syrup to puree to dilute it into a thin sauce.

 

Scoop cooked rice into serving glass. Top each serving with apricot and pineapple pieces and chill for 2-3 hours. Drizzle in apricot sauce to serve.  

 

 

 

RICE IMPERATRICE:

 

 

 

½ quantity of basic rice pudding, see recipe

2 oz package of jelly powder, any flavour                 

1 cup each boiling water & cold water                                                         

2 cups whipped cream                                                

fresh fruits as preferred

 

 

 

In a large bowl, add boiling water to jelly powder; stir to dissolve completely, then add in cold water and stir well. Pour half of jelly solution to cover bottom of a large mould. Chill in refrigerator until set. Keep the other half warm to prevent solidifying.

 

Add a layer of fresh fruits on top of set jelly. Pour in the rest of jelly and chill again until set.

 

Warm cooked rice; then add in whipped cream and mix well. Add rice and cream mixture to the jelled mixture. Chill for several hours.

 

 To un-mould, sit mould in a bowl of hot water for a few seconds. Dry off bottom of mould; then quickly invert it over a slightly damp serving platter. Serve cold