2 cups water
1 cup uncooked white rice
2 eggs
1 teaspoon red food coloring
5 pounds shredded potatoes
1 (8 ounce) can refrigerated biscuit dough
1 pint heavy whipping cream
In a large saucepan, bring water to a boil. Add rice and stir; boil for 5 minutes. Pour into 10 inch round 9 inch tart tarts or cups.
Heat a medium saucepan (~40 degrees F) over medium heat. Bring water to a boil. Cover and simmer about 5 minutes, stirring occasionally, until rice is slightly softened. Remove from heat and let cool to room temperature.
Gently press boiling rice mixture into filling. Stir filling into rice; spoon cream over rinsed and drained potato mixture. Cover and chill in refrigerator. Slice into 1/2 inch slices.
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