1 (2-liter) container sour cream
1 (3 ounce) can sliced mushrooms
1 (8 ounce) package frozen chopped spinach
2 (8 ounce) packages white chocolate flavored Jell-O
8 fluid ounces bourbon
In a medium saucepan, mix the sour cream, mushrooms, beef bouillon cubes, sliced mushrooms, spinach, white chocolate flavored gelatin and bourbon. Place a layer of gelatin over the top of the soup mixture. Cover and refrigerate for 24 hours.
Remove the blanket from the container of gelatin, stir the gelatin mixture into the top of the mixture, cover and refrigerate overnight.
When the gelatin mixture begins to thicken, pour it over the frozen rice and stir it gently until all the gelatin is evenly mixed. Slice the parchment paper and place it in a small dish and pour the contents over the top of the steaming pan. Refrigerate for 2 hours. Serve warm.