Recipe: Victorian Rice Pudding

Recipes using Tones Pure Vanilla Extract

Price Each: $13.65USD

• 1/2 cup uncooked rice
• 2 cups water
• 2 1/4 cups milk
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 2 eggs
• 1/2 cup sugar
• 1 tsp vanilla
• 1 cup heavy cream, whipped
• 1 cup (or more) Cherry Sauce*

1. Cook rice in the 2 cups water in a medium-size saucepan, stirring occasionally, for 30 minutes (or until all water is absorbed).
2. Add 1 1/4 cups of milk to rice; simmer for 30 minutes longer, or until milk is absorbed.
3. Cool.
4. Soften gelatin in cold water.
5. Beat eggs lightly in the top of a double boiler; add sugar and remaining milk. Cook over simmer water, stirring constantly, until mixture thickens enough to coat a spoon.
6. Add vanilla and softened gelatin; stir until the gelatin is completely dissolved.
7. Turn milk/egg mixture into a large bowl and stir in the rice.
8. Chill mixture over ice and water, or in refrigerator. Stir often until mixture starts to thicken. Fold in the whipping cream.
9. Turn into a 6 to 8 cup mold. Refrigerate 3 hours, or until firm.
10. Remove from mold over a serving plate.
11. Top with additional whipped cream and the cherries from the cherry sauce.
12. Serve with cherry sauce.

*Cherry Sauce: Thin canned cherry pie filling with water to the desired consistancy.