Almond Rice with Raspberry Sauce

SUBMITTED BY: Bonnie Wehrman

"It simply wouldn't be Christmas in our family without this old-fashioned dessert. Cool and creamy, it looks beautiful drizzled with the tart raspberry sauce."

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PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

5 cups water, divided
2 cups uncooked long grain rice
2 teaspoons salt
2 1/2 cups milk
1 cup sugar
1 cup slivered almonds, toasted
1/4 teaspoon almond extract
3 tablespoons cornstarch
2 (10 ounce) packages frozen sweetened raspberries, thawed
2 tablespoons lemon juice
2 cups whipping cream
fresh mint

DIRECTIONS

In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.