Rice Chantilly

Ingredients:

• 1/2 cup sugar
• 1 envelope unflavored gelatin
• 1/4 teaspoon salt
• 2 cups milk
• 4 eggs yolks, slightly beaten
• 1 cup heavy or whipping cream
• 1 cup cooked rice
• 1 (8.25oz) can crushed pineapple, drained
• 1 teaspoon vanilla
• sliced fresh fruit or fruit preserves

Instructions:

Stir together the sugar, gelatin and salt in a 2-quart saucepan. Stir in the milk and egg yolks gradually. Cook over medium heat, stirring constantly, just until the mixture begins to boil. (Do not allow to boil or it will curdle!) Refrigerate the mixture, stirring occasionally, just until the mixture mounds slightly when dropped from a spoon. Beat the cream in a chilled mixing bowl with an electric mixture until stiff. Fold in the whipping cream, rice, pineapple and vanilla into the gelatin mixture, then pour into dessert dishes. Refrigerate for 2 hours or until well-chilled. Serve with fresh fruit or preserves.