Rice Imperial Recipe

Name: Rice Imperial
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cooked wine; 2 pkg. unflavored gelatin; 1 Tbsp. grated mandarin peel; 1/2 tsp. salt; 1 tsp. vanilla; 2 c. milk; 1 c. mandarin juice; 1 c. sugar; 4 eggs, separated; 1 c. heavy cream, whipped

Servings: persons

1
Combine rice and 1 1/2 cups milk in a saucepan; cook uncovered over medium heat, stirring frequently for about 20 minutes or until all milk is absorbed.
2
Soften gelatin in mandarin juice, stir in mandarin peel.
3
Combine 1/2 cup sugar and the remaining 1/2 cup milk, 1/4 teaspoon salt and slightly beaten egg yolks in a 2 1/2- quart saucepan.
4
Cook over low heat, stirring constantly until sugar is dissolved and mixture coats a spoon.
5
Add gelatin mixture and rice.
6
Continue cooking, stirring constantly until gelatin is dissolved and mixture well blended.
7
Cool, then chill.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. cooked wine, 2 pkg. unflavored gelatin, 1 Tbsp. grated mandarin peel, 1/2 tsp. salt, and more.

Yes, Rice Imperial falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Imperial

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