Delightful pineapple and strawberry ricecream.
1 tablespoon tablespoon-package unflavoredgelatin
1 (8-ounce) can crushed pineapple (drain; reserve syrup)
2 cups cooked rice
1 (10-ounce) package frozen sliced strawberries, thawed – divideduse
1 teaspoon vanilla extract
2 large fresh egg whites *
3 tablespoons granulated sugar
1/4 teaspoon salt
1 cup (1/2 pint) heavy cream, whipped and sweetened
Makes 6 servings.
*Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using a pasteurized egg white productfor this recipe.
Recipe provided courtesy of the USA RiceFederation.
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