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Today is August 13, 2022

Peppermint Rice Cloud

Breads & Desserts


2 cups cooked rice
1 1/2 cups miniature marshmallows
1 cup milk
1/3 cup peppermint candy, crushed
1 teaspoon vanilla extract
1 cup whipping cream, whipped
1 (6-ounce) prepared chocolate crumb piecrust
1/4 cup fudge sauce


Combine cooked rice, marshmallows, milk and candy in 2-quart saucepan. Cook over medium heat until thick and creamy, 6 to 8 minutes, stirring constantly. Remove from heat and stir in vanilla; cool. Fold in whipped cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with warm fudge sauce before serving.

Yields: 6 servings


“Between the Levees” cookbook will be available for $10 at the September 20 luncheon. Visit or call 662-843-8371 for event tickets, the cookbook, recipes and more information.

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