2 c Cooked rice 1 1/2 c Miniature marshmallows 1 c Milk 1/3 c Crushed peppermint candy 1 ts Vanilla extract 1 c Whipping cream; whipped 1 (6 oz) chocolate crumb crust --(prepared) 1/4 c Fudge sauce Combine 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. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias