Recipe: Fruited Rice Cream (using maraschino cherries)

FRUITED RICE CREAM

1 (6 oz) jar red maraschino cherries, drained
1 (6 oz) jar green maraschino cherries, drained
2 1/3 cups milk
1 cup uncooked extra long-grain rice
1/8 teaspoon salt
2 cups miniature marshmallows
1 (8 oz) package cream cheese, cut into small pieces and softened
1/2 cup sweetened condensed milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups heavy (whipping) cream, whipped
1/2 cup sliced almonds

Chop cherries and drain on paper towels. Pat cherries dry and set aside.

In a heavy medium saucepan, combine milk, rice, and salt over medium-low heat. Stirring frequently to prevent mixture from scorching, cover and cook about 25 to 30 minutes or until rice is tender and most of milk is absorbed. Remove from heat. Without stirring, add marshmallows and cream cheese to rice mixture; cover and let stand 5-minutes.

Add sweetened condensed milk and extracts; stir until marshmallows melt and mixture is well blended. Transfer to a large bowl and cool 20 minutes.

Stir cherries into rice mixture. Fold in whipped cream and almonds. Spoon into individual serving dishes. Cover and chill until ready to serve.

Yield: about 8 cups fruited rice
Source: Family Living: Simply Delicious Suppers, 2008, page 44, by Leasure Arts, Riverwood Press.