1 cup Riceland Medium-Grain rice, prepared according to package directions*
1 envelope Knox unflavored gelatin
3 tablespoons cold water
3/4 cup dried cranberries (NOT cranraisins), hydrated for at least 30 minutes in 2 cups hot water or cranberry juice; drain.
2/3 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
2 cups whole milk
1 cinnamon stick, optional (do not substitute ground cinnamon)
3 egg yolks, beaten
2 tablespoons butter
2 teaspoons pure vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 cup whipping cream, whipped with 1/4 cup sifted powdered sugar
1/2 cup toasted sliced almonds as garnish
- Prepare rice and set aside to cool completely. (May be prepared a day ahead and refrigerated.)
- Soften gelatin in cold water. Set aside.
- Hydrate cranberries in hot water or cranberry juice; set aside
- In a medium saucepan, whisk 2/3 cup sugar, salt and cornstarch in saucepan. Gradually stir in milk.
- Add in cinnamon stick.
- Cook over medium heat until mixture boils. boil 1 minute, whisking constantly.
- Remove from heat. Stir some of hot mixture into the beaten egg yolks (temper), then add to remaining hot mixture.
- Boil one minute, whisking constantly. Remove from heat and pour through a strainer, if desired.
- Blend into mixture, the butter, vanilla and softened gelatin. Remove cinnamon stick.
- Create a meringue by beating the egg whites until foamy adding in the cream of tartar and gradually adding in the 6 tablespoons of sugar. Beat until stiff peaks form.
- Pour small amounts of the hot mixture into the meringue until thoroughly blended. FOLD in drained, dried cranberries.
- Gently FOLD in 3 cups prepared medium-grain rice. Do not stir or beat. You want the mixture to be light and fluffy.
- Pour into individual serving dishes and refrigerate until serving.
- Top with whipped cream and toasted almonds. Sprinkle with cinnamon, if desired.
*Note: Fluff rice with a fork after cooking is completed. Cover with a clean dish towel and replace lid. Allow to come to room temperature. Stir with a fork to separate grains.