Cook the rice until tender. Pour 1 Cup of rice 2 cups water cook for 20 minutes and allow to stand, covered for another 10 minutes. The rice is ready. Cools it to a warm state. I used the rice Japonica from TM Mistral. In finished form it is soft and is very gentle and perfect for desserts.

Sheet gelatin (packet) fill with cold water. If you are using regular gelatin, follow the instructions on the pack.

Prepare fruit. Fruits can take any season and request. I took the nectarines, apricots and raspberries. Grind each fruit separately in a blender.

Warm the rice, add the squeezed out gelatine, stir. (If you use regular gelatin, heat it without boiling and pour into the rice). Mix 1 Cup of rice ( approx) and 1 Cup of fruit puree and bring down everything in a blender until smooth.

Next, fill layers, alternating colors. I have the first coat nectarines with rice. Blender knocked down, filled in the form and put in the fridge to thicken a bit "grabbed". To have the process go faster, I have to start cooking, put the form (empty) in the freezer. When it is poured a layer and put in the fridge, the process goes faster.

While the form is in the refrigerator, mix the second layer is raspberry with rice. Pour a layer, return the form in the refrigerator.

Prepare the third layer is confusing blender peaches with rice. Pour the last layer and put in refrigerator until firm. Better at night.

In the initial istorice this dessert is cut into triangles and nicely filed. But really the dessert is all bland, ie if you want to apply figuratively cut, the rate of gelatin should increase at least twice. But the consistency of this dessert and it was so (semi-solid) and in the future I'll pour a portion into cups. The taste is very fresh and hearty at the same time. Tasty and quite simple. Part of the dessert for the experiment, I froze. Turned out even tastier. Like Popsicles, but this saturated, hearty, fresh. Very, very tasty. Could replace a summer dinner in hot weather. Bon appetit!

Very tasty and fresh!

Bon appetit!