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Choco-Mint Cream Rice

 

8

Yield

6

servings

Prep

25

min

Cook

0

min

Ready

3

hrs

Trans-fat Free, Low Sodium
 

Ingredients

2 cups rice
cooked
1 tablespoon gelatin, unflavored
unflavored
*
½ cup heavy whipping cream
¼ cup sugar
2 each egg whites
*
teaspoon salt
*
2 tablespoons sugar
6 ounces chocolate chips (semi-sweet)
semi-sweet, null
*
cup mint jelly
*
2 each egg yolks
*
½ cup heavy whipping cream
1 ¼ cups milk
1 tablespoon mint jelly
*

Directions

Combine gelatin, ¼ cup sugar, salt, and chocolate bits in top of double boiler.

Beat egg yolks slightly with milk; stir into gelatin mixture.

Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened.

Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set.

Beat ½ cup heavy cream until stiff.

Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form.

Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites.

Chill until mixture begins to set.

Spoon into 6 sherbet glasses.

Whip ½ cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet.

Top with additional mint jelly, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 43533% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 88mg 4%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 14% Vitamin C 1%
Calcium 10% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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