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Almond Rice with Raspberry Sauce

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.

8-10 ServingsPrep: 10 min. + chilling Cook: 30 min.

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 packages (10 ounces each) frozen sweetened raspberries, thawed
2 tablespoons lemon juice
2 cups heavy whipping cream
Fresh mint, optional

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

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Almond Rice with Raspberry Sauce (continued)

Directions (continued)

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. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 516 calories, 25 g fat (13 g saturated fat), 74 mg cholesterol, 523 mg sodium, 66 g carbohydrate, 3 g fiber, 8 g protein.