Recipe: Ruby Rice Cream and Lemon Rice Dessert (using Maraschino cherries)

RUBY RICE CREAM

3 1/2 cups cooked rice
1 1/2 cups confectioners' sugar
2 tbsp. vanilla
1/2 cup water
2 envelopes unflavored gelatin
2 1/2 cups whipped cream
1 (14 oz.) jar Maraschino cherries, drained

Mix well rice, confectioners' sugar and vanilla.

Put 1/2 cup water in small pan and sprinkle gelatin on top. Heat until gelatin is dissolved, stirring constantly. Stir into rice mixture and chill until slightly thickened. Stir occasionally.

Fold in whipped cream to rice mixture, add 1 cup chopped cherries, pour into mold. Cover and chill.

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LEMON RICE DESSERT

1 (3 oz.) pkg. lemon flavored gelatin
1 cup boiling water
1/2 cup cold water
1 cup cold cooked rice
1 1/2 cups whipped topping
1/4 cup chopped Maraschino cherries
1 tbsp. grated lemon peel

Dissolve gelatin in 1 cup boiling water; add 1/2 cup cold water. Place bowl in ice water and stir until gelatin is consistency of beaten egg whites.

Stir in rice. Fold in whipped topping until smooth. Lightly fold in cherries and lemon peel. Continue to stir gently. Cover rice until thickened. Pour into dessert dishes and chill until serving.

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Hi Carol,

Both of the recipes above are congealed so I'm not sure if they're what you're looking for. If they aren't right, we'll keep looking!

Happy Cooking,
Betsy