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Almond Rice with Raspberry Sauce
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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 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
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |