Almond Rice with Raspberry Sauce

Prep Time: 10 Minutes Cook Time: 30 Minutes

Ready In: 40 Minutes Yields: 8 servings

"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."

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:

1.

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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