Peppermint Rice Cloud

Cook the rice according to package directions until tender, then spread it out on a baking sheet or large plate to cool completely to room temperature.

In a large mixing bowl, combine the cooled cooked rice with the low-fat milk, stirring well to loosen the grains and create a smooth, even base.

Fold the miniature marshmallows into the rice and milk mixture, distributing them evenly throughout.

In a separate chilled bowl, pour the heavy cream and beat with an electric mixer on medium-high speed until soft, billowy peaks form.

Add the vanilla extract to the whipped cream and beat briefly just until incorporated.

Gently fold the whipped cream into the rice and marshmallow mixture using a large spatula, using slow sweeping motions to preserve the airy, cloud-like texture.

Transfer the mixture to a serving bowl or individual dessert cups, cover, and refrigerate until thoroughly chilled and set.

Serve cold, optionally garnished with a few extra miniature marshmallows or a light dusting of crushed peppermint candy on top.