Free Recipe Rice Imeratrice with Melba Sauce
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Rice Imeratrice with Melba Sauce Recipe
1 Box (3 Ox.) Red Gelatin
1 c Boiling Water
3/4 c Rice
2 c Water
4 c Milk
7/8 c Sugar
4 Envelopes Unflavored Gelatin
3/4 c Cold Water
2 c Whipping Cream, whipped
3/4 ts Lemon Oil Or Grated Lemon
-Rind, or more to taste
1 ts Vanilla Extract
-Melba Sauce-
3 c Red Raspberries, crushed &
-strained
3/4 c Sugar
1 tb Cornstarch, optional
1/4 c Water, optional
Rice Imeratrice with Melba Sauce Preparation
FOR THE PUDDING: Dissolve red gelatin in boiling water. Pour into custard cups or 3 quart shallow dish. Let set partially. Cook rice and water until dry. Add milk to rice and cook until thick, about 1 hours. Stir sugar into rice. Soften unflavored gelatin in cold water; stir into rice. Let rice cool. Whip cream and fold whipped and flavorings into rice. Carefully spoon onto partially set red gelatin. Refrigerate until set, about 3 hours. Serve with Melba Sauce which is traditional, brandied fruit, Rumtopf, or any other fruit-type sauce. FOR THE MELBA SAUCE: Combine berries and sugar; cook for 10 minutes over low heat. For a slightly thicker sauce, soften cornstarch in water and add to sugar-berry mixture, cooking until sauce is thickened and clear. The Greenbrier Source: Mountain Measures -Junior League of Charleston, WV ed. 1974 Recipe by: The Greenbrier Hotel, White Sulphur Springs, WV Posted to MC-Recipe Digest V1 #636 by Bill Spalding <billspa@icanect.net> on Jun 06, 1997
Cooking Temperature:
Recipe Serves: 12
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