Rice chantilly
Rice chantilly
Ingredients/Components
- pkg - 1/3 c
- milk - 1 item
- vanilla extract - 1/2 tsp
- nutmeg - 1 item
- confectioners sugar - 2 Tbsp
- pinch of salt - 1 item
- heavy cream, whipped - 1/2 c
- vanilla pudding and pie filling mix - 1 pkg
How to make rice chantilly:
In saucepan combine pudding, rice, salt and amount of milk pudding mix calls for. Cook as directed, then refrigerate placing wax paper directly on surface to prevent formation of skin. Into cooked rice mixture, fold whipped cream, sugar and vanilla. Spoon into 6 sherbet glasses. Sprinkle with nutmeg; refrigerate. Also nice spooned over almost any fresh, frozen or canned fruit.Recipe categories: Side dish, Pasta, rice and grains, Rice.
Rating:
Related ingredients:
mushrooms, frozen chopped broccoli, bacon slices, frozen hash brown potatoes, medium size potatoes, large cabbage, lean bacon, ground pork lean, head iceberg lettuce, sliced, to 9 red potatoes, boiled, peeled and diced
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