Fruited Rice Cream - cooking recipe

Ingredients

1 (6 oz.) jar red maraschino cherries, drained
1 (6 oz.) jar green maraschino cherries, drained
2 1/2 c. milk
1 c. uncooked extra long grain rice
1/8 tsp. salt
2 c. miniature marshmallows
1 (8 oz.) pkg. cream cheese, cut into small pieces and softened
1/2 c. sweetened condensed milk
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 c. whipping cream, whipped
1/2 c. sliced almonds

Preparation

Chop cherries and drain on paper towels.
Pat cherries dry and set aside.
In a heavy medium saucepan, combine milk, rice and salt over medium-low heat.
Stirring frequently to prevent mixture from scorching, cover and cook about 25 to 30 minutes or until rice is tender and most of milk is absorbed.
Remove from heat. Without stirring, add marshmallow and cream cheese to rice mixture; cover and let stand 5 minutes.
Add sweetened condensed milk and extracts.
Stir until marshmallows melt and mixture is well blended.
Transfer to a large bowl and cool 20 minutes.
Stir cherries into rice mixture.
Fold in whipped cream and almonds. Spoon into individual serving dishes.
Cover and chill until ready to serve.
Yield:
about 8 cups fruited rice.