Peppermint Cloud Rice Pie
Click here to return to the Pies-Crean And Refrigerated page
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
October 9, 2020
Persons
1
Serving Size
1 slice
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 3 cups cooked rice
- 3 1/2 cups milk, divided
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 1 teaspoon vanilla extract
- 2 eggs
- 1 chocolate cookie crumb crust
- 1 1-1/4-ounce envelope whipped topping mix
- 1/3 cup crushed peppermint candy
Instructions
- Combine rice, 2-1/2 cups milk, sugar and salt in medium saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes, or until very thick and creamy, stirring occasionally.
- Beat eggs with 1/2 cup milk. Stir into rice mixture. Cook 2 minutes. Add butter and vanilla. Cool. Turn into crumb crust. Chill.
- Combine topping mix and remaining 1/2 cup milk; whip until it stands in stiff peaks. Fold in peppermint candy. Swirl on top of pie before serving. Garnish with bits of peppermint candy, if desired.