Rice Chantilly Recipes

RICE CHANTILLY

Steps:

• Combine cooked rice, 1/2 cup Cheddar cheese, sour cream, and red pepper. Mix well.
• Spoon mixture into a lightly greased 1 1/2-quart casserole.
• Cover and bake at 350 F for 15-20 minutes.
• Sprinkle top with remaining 1/4 cup cheese, and bake, uncovered, another 5 minutes.

CHANTILLY CREAM

Steps:

• Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.
• Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.

CHANTILLY CREAM (CREME CHANTILLY)

Steps:

• Combine all ingredients.
• Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
• It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
• Once the cream is whipped, cover and store in the fridge.
• If it separates slightly, just rewhip to restore its thickness.