Preparation:
Drain syrup from cherries and add water to make 1 1/2 cups. Combine liquid, sugar and salt; bring to a boil. Sprinkle in cream of rice and cook, stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Stir well and allow to cool. Stir in sour cream, then cherries. Spoon into sherbet or parfait glasses. Chill. Garnish with dollops of sour cream. Makes 5 to 6 servings. |
