Coffee Cream

• 1 1/3 c. water
• 1 tsp. salt
• 2/3 c. uncooked rice
• 1 c. milk
• 1/2 c. sugar
• 16 marshmallows, cut up
• 1 c. very strong coffee
• 1 c. whipping cream
• 1/2 tsp. vanilla
• toasted pecans, unsweetened chocolate or cherries

1. Combine water, salt and rice; cook as directed.
2. Stir in milk. Cover and cook over very low heat for 10 to 15 minutes, or until rice absorbs the milk.
3. Stir occasionally.
4. Stir in the sugar, marshmallows and coffee; cook, covered, over medium heat for 15 minutes, stirring frequently.
5. Mixture will be creamy.
6. Cover and cool.
7. When cool, whip the cream until stiff and fold this, together with the vanilla, into the rice mixture.
8. Serve topped with toasted nuts, shavings of unsweetened chocolate or chopped maraschino cherries.
9. Serves 8.

water, salt, rice, milk, sugar, marshmallows, coffee, whipping cream, vanilla, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889340 (may not work)