Jerusalem Pudding

Rice and dates are enveloped with sweetened vanilla whipped cream and set in a mold. This rice pudding is a favorite served by my Norwegian grandmother at Christmas dinner.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 205 Calories

Ingredients

• ½ teaspoon vanilla extract
• ¼ cup water
• ½ cup cold water
• 1 cup whipping cream
• 1 (.25 ounce) envelope unflavored gelatin
• ½ cup powdered sugar
• 2 tablespoons uncooked rice
• 20 dates, pitted and chopped

Recipe Instructions

Step 1

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When the rice has cooked, drain any excess water, then spread on a plate to cool.

Step 2

Whip the cream until stiff. Stir in the cooled rice, dates, and powdered sugar. Sprinkle the gelatin over the surface of the water, then set over a pot of boiling water until dissolved. Stir into rice mixture along with the vanilla.

Step 3

Place bowl into the refrigerator, and chill until the mixture begins to thicken. Once the rice no longer settles to the bottom, rinse a mold to moisten the inside, then pour in the rice mixture. Chill until set, about 3 hours. Unmold and serve when very cold.