Categories: Puddings- Mousse- Flan
Ingredients
- 2 1/2 cups milk
- 1/2 cup raw regular rice
- 3/4 tsp. salt
- 2 envelopes unflavored gelatin
- 1/2 cup ruby port
- 1/4 cup sugar
- 2 tsp. vanilla
- 1 (10 oz.) pkg. frozen raspberries
- 1/8 tsp. red food coloring
- 1 1/2 cups whipped cream
- Ported Raspberry Sauce:
- 1 (10 oz.) pkg. frozen raspberries, thawed
- 1 cup water
- 1/4 cup sugar
- 3 Tbsp. cornstarch
- dash salt
- 1 cup ruby port
- 4 drops red food coloring
Directions
- Combine milk, rice and salt in top of double boiler, and place over moderate direct heat. Heat to boiling, stirring frequently. Set over boiling water, and cook, covered. about 45-50 minutes, until rice is tender, stirring occasionally.
- Soften gelatin in port; stir into rice. Add sugar and vanilla, and stir until sugar and gelatin are dissolved. Cover, and cool.
- Thaw raspberries and force through a strainer; discard seeds. When rice mixture is cool, stir in strained raspberries and food coloring. Fold in stiffly beaten cream.
- Turn into a 1 1/2 quart mold; chill until firm. Unmold and serve with Ported Raspberry sauce. Garnish with a few raspberries and mint sprigs, if desired.
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Port Raspberry Sauce:
- Force thawed raspberries through a strainer; discard seeds. Add water, sugar, cornstarch, dash salt and ruby port. Heat to boiling, stirring until mixture is thickened and clear. Stir in red food coloring. Cool before serving.
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makes 3 cups sauce