Fruited Rice Cream
A creamy, fruity rice dessert with maraschino cherries, marshmallows, and whipped cream, perfect for parties or family gatherings with sweet, nutty, and cherry flavors.
Ingredients
- 6 oz. jar red maraschino cherries, drained ⓘ
- 6 oz. jar green maraschino cherries, drained ⓘ
- 2 1/2 c. milk ⓘ
- 1 c. uncooked extra long grain rice ⓘ
- 1/8 tsp. salt ⓘ
- 2 c. miniature marshmallows ⓘ
- 8 oz. pkg. cream cheese, cut into small pieces and softened ⓘ
- 1/2 c. sweetened condensed milk ⓘ
- 1/2 tsp. almond extract
- 1/2 tsp. vanilla extract ⓘ
- 2 c. whipping cream ⓘ
Instructions
- Chop cherries and drain on paper towels.
- Pat cherries dry and set aside.
- In a heavy medium saucepan, combine milk, rice, and salt over medium-low heat.
- Stir frequently to prevent scorching, cover, and cook about 25 to 30 minutes or until rice is tender and most of the milk is absorbed.
- Remove from heat. Without stirring, add marshmallows and cream cheese to the rice mixture; cover and let stand 5 minutes.
- Add sweetened condensed milk and vanilla and almond extracts.
- Stir until marshmallows melt and mixture is well blended.
- Transfer to a large bowl and cool for 20 minutes.
- Stir cherries into the rice mixture.
- Fold in whipped cream and chopped almonds.
- Spoon into individual serving dishes.
- Cover and chill until ready to serve.
Tips & Substitutions
For a creamier texture, consider using Arborio rice instead of extra long grain rice. If you prefer a different flavor profile, substitute the almond extract with coconut extract. To speed up the cooling process, spread the mixture on a baking sheet. Always ensure the cherries are well-drained for the best consistency. For added texture, you can incorporate chopped nuts or even bits of dried fruit, which will complement the sweetness.
Serving Suggestions
Serve the Fruited Rice Cream chilled in individual cups or bowls for a delightful dessert. It pairs beautifully with Light 'N' Luscious Trifle for a layered dessert experience. Garnish with extra cherries or a sprinkle of chopped nuts for added visual appeal. This dish is perfect for potlucks or family gatherings, offering a sweet treat that everyone will enjoy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the rice cream thickens too much upon chilling, you can stir in a splash of milk to loosen it before serving. Avoid freezing this dish as it may alter the texture of the cream and marshmallows.
Nutrition & Diet Analysis (per serving)
Each serving of Fruited Rice Cream contains roughly 955 calories, with 19g protein, 147g carbohydrates, and 27g fat. It is an excellent source of iron (92% of the Daily Value), vitamin A (66% of the Daily Value), and calcium (48% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1874mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can substitute whole milk with almond milk or coconut milk for a dairy-free option. However, this may slightly alter the flavor and creaminess of the dish. Make sure to use a variety that is unsweetened to avoid an overly sweet outcome.
How can I make this recipe lighter?
To lighten the recipe, you can use low-fat cream cheese and substitute the whipping cream with a lighter whipped topping. Additionally, reducing the amount of marshmallows will help decrease the overall sweetness without sacrificing too much flavor.
Is it possible to make this ahead of time?
Absolutely! You can prepare the Fruited Rice Cream a day in advance. Just follow the recipe, then cover and refrigerate. This allows the flavors to meld beautifully. Just remember to fold in the whipped cream just before serving to maintain its light and airy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).