Recipe - Rice Imeratrice With Melba Sauce

1 Box (3 Ox.) Red Gelatin
1 cup Boiling Water
Three fourths cup Rice
2 cup Water
4 cup Milk
7/8 cup Sugar
4 Envelopes Unflavored Gelatin
Three fourths cup Cold Water
2 cup Whipping Cream, whipped
Three fourths teaspoon Lemon Oil Or Grated Lemon
Rind, or more to taste
1 teaspoon Vanilla Extract
Melba Sauce
3 cup Red Raspberries, crushed &
strained
Three fourths cup Sugar
1 tablespoon Cornstarch, optional
One fourth cup Water, optional

FOR THE PUDDING:

Dissolve red gelatin in boiling water. Pour into custard cups or 3 quart
shallow dish. Let set partially. Cook rice and water until dry. Add milk to
rice and cook until thick, about 1 hours. Stir sugar into rice. Soften
unflavored gelatin in cold water; stir into rice. Let rice cool. Whip cream
and fold whipped and flavorings into rice. Carefully spoon onto partially
set red gelatin. Refrigerate until set, about 3 hours. Serve with Melba
Sauce which is traditional, brandied fruit, Rumtopf, or any other
fruittype sauce.

FOR THE MELBA SAUCE:

Combine berries and sugar; cook for 10 minutes over low heat. For a
slightly thicker sauce, soften cornstarch in water and add to sugarberry
mixture, cooking until sauce is thickened and clear.

The Greenbrier

Source: "Mountain Measures"Junior League of Charleston, WV ed. 1974

Recipe by: The Greenbrier Hotel, White Sulphur Springs, WV Posted to
MCRecipe Digest V1 #636 by Bill Spalding billspa@icanect.net on Jun 06,
1997