Printable | Taste of Home

Almond Rice with Raspberry Sauce

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 whipping cream
Fresh mint, optional

In a large saucepan over medium heat, bring 4 cups of water, rice and

Printed from tasteofhome.com Jul 6, 2008

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Almond Rice with Raspberry Sauce cont.

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.

Yield: 8-10 servings.