Glorified Rice Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Class Favorites · Cooking Club · Desserts · Rice

Glorified Rice

From Dorothy McNett's recipes at www.dorothymcnett.com as remembered from all of those pot-lucks while living in Iowa as a kid. This is the only kind of rice we ever ate, never realizing until moving to California that others ate rice in place of potatoes! I guess there is still room for Jello these days, and of course you can use brown rice rather than the white rice if desired. It was served with the main dishes along with fried chicken, burgers, franks and whatever! And it also is a great dessert!

2 envelopes unflavored gelatine, or 1 three oz. package lemon Jell-o
1 teaspoon lemon juice and 1 teaspoon raw sugar (omit if using the Lemon Jello)
1 cup boiling water
1 cup pineapple chunks or tidbits, drained
1 cup of the drained pineapple juice
2 cups cold cooked rice
1 cup heavy cream, whipped (organic is best)
1/4 cup raw sugar
1/2 teaspoon sea salt

snipped green onions, lettuce, etc. if using as a side dish, but it is also a nice dessert so don't add the onions! Some fresh cherries or strawberries are wonderful with it as well.

Dissolve gelatine or Jell-O in the boiling water, and then add the pineapple juice. If using the unflavored gelatine add 1 teaspoon each of lemon juice and sugar. Stir to dissolve completely. Allow to stand and when it is a cold liquid just starting to gel up, whip with an electric beater to the consistency of heavy whipped cream. Fold the pineapple tidbits and rice into the whipped jello, and then whip the cream with the sugar and salt. Fold into the mixture and pour into a beautiful glass bowl and chill. If serving as a side dish with a meal, snip on some green onions, or serve with lettuce or cabbage, etc. If using as a dessert, garnish with fresh berries of the season.

Recipe created 1997-06-16.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.