2 c Cooked rice
1 1/2 c Miniature marshmallows
1 c Milk
1/3 c Crushed peppermint candy
1 ts Vanilla extract
1 c Whipping cream; whipped
1 (6 oz) chocolate crumb crust
--(prepared)
1/4 c Fudge sauce
Combine rice, marshmallows, milk, and candy in 2-quart saucepan. Cook
over medium heat until thick and creamy, 6 to 8 minutes, stirring
constantly. Remove from heat and stir in vanilla; cool. Fold in whipped
cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with
warm fudge sauce before serving.
Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
