½ litre Brookside milk, 125 ml lightly whipped Brookside cream, 50 g rice, 75 g sugar 25 g vanilla essence, short grain, 25 gelatin and 2 egg whites.
Boil milk and add washed rice, simmer until tender. Mix in the sugar, vanilla, gelatin& cherries. Allow to cool as you stir gently. Just before setting point, fold in the whipped cream and eggs and pour into the mould. Put in refrigerator and leave to set. Turn out carefully into a flat dish.