Catholic Recipe: Nameday Strawberries Mold
- 3/4 cup rice
- 1 quart milk
- 1/3 tsp. salt
- 2/3 cup sugar
- 1 tsp. vanilla
- 2 Tbsp. gelatine
- 1/4 cup water
- 1 cup cream, stiffly beaten
- 2 cups strawberries
- 1/2 cup sugar
- 3 ounces kirsch (optional)
Tools: - Sieve
- ring mold
- blender
Details
- Prep Time: 1 day
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 11+
- Origin:
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Feasts
A rice pudding meets strawberries treat to serve on namedays. Summer feast days would be best, as strawberries are in season.
DIRECTIONS
Cook 3/4 cup of well-washed rice in 1 quart of milk with 1/3 teaspoon of salt and 2/3 cup of sugar. When the rice is very soft and creamy, force it through a sieve and add 1 teaspoon of vanilla (we blend ours in a Waring blender). Soften 2 tablespoons of gelatine in 1/4 cup of water and dissolve it in the hot rice.
Cool the rice to lukewarm. Fold in 1 cup stiffly beaten cream and turn the mixture into a ring mold. Chill until well set, usually about 2 hours. Unmold on a cold platter and fill the center of the ring with 3 cups of strawberries mashed with 1/2 cup of fine granulated sugar. Save the best strawberries to use as a garnish for the ring. To the 3 cups of strawberries may be added 3 ounces of kirsch a half hour before serving, but this is optional.
Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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