Categories: Puddings- Mousse- Flan

Ingredients

• 2 1/2 cups milk
• 1/2 cup raw regular rice
• 3/4 tsp. salt
• 2 envelopes unflavored gelatin
• 1/2 cup ruby port
• 1/4 cup sugar
• 2 tsp. vanilla
• 1 (10 oz.) pkg. frozen raspberries
• 1/8 tsp. red food coloring
• 1 1/2 cups whipped cream
• Ported Raspberry Sauce:
• 1 (10 oz.) pkg. frozen raspberries, thawed
• 1 cup water
• 1/4 cup sugar
• 3 Tbsp. cornstarch
• dash salt
• 1 cup ruby port
• 4 drops red food coloring

Directions

1. Combine milk, rice and salt in top of double boiler, and place over moderate direct heat. Heat to boiling, stirring frequently. Set over boiling water, and cook, covered. about 45-50 minutes, until rice is tender, stirring occasionally.
2. Soften gelatin in port; stir into rice. Add sugar and vanilla, and stir until sugar and gelatin are dissolved. Cover, and cool.
3. Thaw raspberries and force through a strainer; discard seeds. When rice mixture is cool, stir in strained raspberries and food coloring. Fold in stiffly beaten cream.
4. Turn into a 1 1/2 quart mold; chill until firm. Unmold and serve with Ported Raspberry sauce. Garnish with a few raspberries and mint sprigs, if desired.

5. Port Raspberry Sauce:

6. Force thawed raspberries through a strainer; discard seeds. Add water, sugar, cornstarch, dash salt and ruby port. Heat to boiling, stirring until mixture is thickened and clear. Stir in red food coloring. Cool before serving.

7. makes 3 cups sauce

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