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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."
RECIPE RATING:
Read Reviews
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PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
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
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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.
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REVIEWS
Reviewed on Feb. 15, 2008 by
PlantQueenie
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PlantQueenie
Feb. 15, 2008
Thank you SO much for this recipe! I have been looking for a recipe for traditional Norwegian dessert Rice Pudding - and this is very similar to how my grandmother used to make it years ago. I used sushi rice, which is smaller - since I know my grandmother used to use a very small grained rice. The only suggestions I have are for the raspberry sauce... I noticed that in the recipe it calls for "sweetened" frozen raspberries. I've never purchased them pre-sweetened before, so I just added a half cup of sugar to it while it was cooking on the stovetop. It was still quite tart, so I will probably double the sugar next time. Also - it's a little more work (but quite worth it) to strain & squish the raspberry sauce through a sieve to remove the seeds. The result is a nice creamy sauce - with nothing to pick out of your teeth when you're done! Varsagod!
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Thank you SO much for this recipe! I have been looking for a recipe for traditional Norwegian...
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Reviewed on Jan. 21, 2008 by
dyanat
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dyanat
Jan. 21, 2008
Very Good, but the raspberry sauce was a little tart for my family!
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Very Good, but the raspberry sauce was a little tart for my family!
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