Party Time Rhubarb Rice Pudding Joanna Lund KWQC-TV6 05/23/2002
2 cups diced fresh rhubarb 1 cup water 1 (4-serving) package JELL-O sugar-free strawberry gelatin 1-1/2 cups cold cooked rice 1/2 cup Cool Whip Free 1/4 cup (1/2 ouncd) miniature marshmallows 2 tablespoons (1/2 ounce) chopped walnuts
In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 8 to 10 minutes or until rhubarb becomes soft. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow to cool for 15 minutes. Stir in rice. Refrigerate for 10 minutes. Gently stir in Cool Whip Free, marshmallows, and walnuts. Evenly spoon mixture into 4 dessert dishes. Refrigerate for at least 30 minutes.
HINT: 1 cup uncooked rice usually cooks to about 1-1/2 cups
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