Jerusalem Pudding Recipe
- 1/2 cup cold water
- 2 tablespoons uncooked rice
- 1 cup whipping cream
- 20 dates, pitted and chopped
- 1/2 cup powdered sugar
- 1 (.25 ounce) envelope unflavored gelatin
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 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.
- 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.
- 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.
