Rice Bavarian Cream

Name: Rice Bavarian Cream
Yield: 66 two-third cup servings
Cuisine: null
Ingredients: 2 cup rice, (1 pound); 1 gallon boiling water; 1 tablespoon salt, (1/2 ounce); 1 1/2 quart crushed pineapple; 3 cup sugar, (1 1/2 pounds); 1 1/3 cup orange juice; 2/3 cup lemon juice; 4 1/2 tablespoon grated orange rind, (1 1/2 ounces); 1/4 cup gelatin; 2 cup cold water; 1 quart evaporated milk

Yield: 66 two-third cup servings

Ingredients

2 cup rice, (1 pound)
1 gallon boiling water
1 tablespoon salt, (1/2 ounce)
1 1/2 quart crushed pineapple
3 cup sugar, (1 1/2 pounds)
1 1/3 cup orange juice
2/3 cup lemon juice
4 1/2 tablespoon grated orange rind, (1 1/2 ounces)
1/4 cup gelatin
2 cup cold water
1 quart evaporated milk

Directions

Wash rice.
Add rice and salt to the boiling water.
Boil until tender, about 25 minutes.
Drain and rinse.
Combine pineapple, sugar, orange juice, lemon juice and orange rind with the rice.
Soften the gelatin in the cold water and dissolve over boiling water.
Add to the rice mixture.
Cool.
When the rice mixture begins to thicken, fold in the evaporated milk which has been thoroughly chilled and whipped stiff.
Chill until firm.