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Almond Rice with Raspberry Sauce

 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.


  • 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 McCormick® Pure 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


  • 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

2 of 2

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.
Nutritional 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.