Rice Sand Castles Recipes

VANILLA-PECAN SAND CASTLE

Vanilla-Pecan Sand Castle image

Crumbled butter-pecan cookies make a perfect beach for this delectable castle. The base is a square yellow cake, filled and then frosted with vanilla ice cream and decorated with whole and chopped pecans and more crushed cookies. The tower is made by pressing softened ice cream into a clean plastic sand-castle mold.

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

5 1/2 pints good-quality vanilla ice cream
Yellow Butter Cake for Vanilla-Pecan Sand Castle
30 pecan shortbread cookies
40 pecan halves, for garnish (about 3 ounces)

Steps:

Mix 2 1/2 pints ice cream in an electric mixer on medium-high speed until smooth. Quickly spoon ice cream into a 5 1/2 cup (5 1/2-by-5-inch) sand-castle mold, filling completely. Smooth surface. Cover with plastic wrap. Freeze until set, at least 10 hours (or up to 3 days).
Trim domed top from the chilled yellow butter cake to make it level. Cut cake in half horizontally. Place the bottom layer on a parchment-lined baking sheet. Mix remaining ice cream with the electric mixer until smooth.Working quickly, spread about 2 1/2 cups ice cream over bottom layer; top with second layer. Spread remaining ice cream over top and sides of assembled cake. Chill in freezer until set, at least 4 hours (or overnight).
Process cookies to form fine crumbs. Mound crumbs on a serving platter, reserving 1/4 cup for garnish. Reserve 16 pecan halves for garnish; break remaining nuts into small pieces.
Transfer assembled square cake to the platter, centering it on top of the crumbs. Dip castle mold into a bowl of lukewarm water for about 15 seconds, being careful not to let water reach the rim. Pat mold dry. Remove plastic wrap; unmold ice cream castle onto the center of cake.
Working quickly, line edges of castle with pecan halves and pieces. Chill cake in freezer at least 1 hour (or up to 5). Just before serving, sprinkle reserved cookie crumbs over castle. Let stand at room temperature 5 minutes before cutting.

HOMEMADE SANDCASTLES

Homemade Sandcastles image

Here's the perfect centerpiece for a beach-themed party. Kids can help make this easy project. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 1.

Number Of Ingredients 6

Ingredients

1/3 cup all-purpose flour
2 tablespoons sugar
1 cup cold water
6 cups moist sand
Sandcastle molds of various shapes and sizes
Nautical rope, rocks and seashells

Steps:

In a saucepan, combine flour and sugar. Gradually add cold water; mix well. Cook and stir over low heat until mixture thickens to pudding consistency. , Place sand in a large pail; stir in flour mixture. When cool to the touch, mix together with your hands, adding more water if needed so that sand holds its shape. Firmly pack into molds. Invert on a flat surface; remove molds. , Let dry completely before handling. Depending on the humidity, this may take a few days., To create a centerpiece, weave rope between the sandcastles; fill in with sand, rocks and seashells., Editor's Note: The sand mixture will keep for weeks when stored in an airtight container.

Nutrition Facts :

RICE SAND CASTLES

Rice Sand Castles image

Cooked rice and frozen vegetables hurry along the preparation of this savory side dish. Simply press the cheesy mixture into measuring cups with the back of a spoon and stack them to make individual sand castles.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

3 ¾ cups cooked rice
¾ cup Frozen Peas, thawed
¾ cup frozen corn, thawed
4 ounces processed cheese food (eg. Velveeta), cubed
¼ teaspoon pepper

Steps:

In a large microwave-safe bowl, combine all ingredients; mix well. Cover and microwave on high for 2-3 minutes or until heated through and cheese is melted, stirring twice. To make sand castles, pack rice mixture into 1/2-cup and 1/4-cup measures; unmold and stack on dinner plates.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 32.1 g, Cholesterol 7.8 mg, Fat 2.4 g, Fiber 2.4 g, Protein 7.5 g, SaturatedFat 1.4 g, Sodium 323.3 mg, Sugar 3.3 g

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