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 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
| Amount Per 1 Serving | |||
| Calories | 486.15 Kcal (2035 kJ) | ||
| Calories from fat | 198.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.09g | 34% | |
|---|---|---|---|
| Cholesterol | 42.63mg | 14% | |
| Sodium | 635.25mg | 26% | |
| Potassium | 377.04mg | 8% | |
| Total Carbs | 63.63g | 21% | |
| Sugars | 21.57g | 86% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 10.47g | 21% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 183mg | 18% | |
| Amount Per 100 g | |||
| Calories | 138.96 Kcal (582 kJ) | ||
| Calories from fat | 56.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 34% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 14% | |
| Sodium | 181.58mg | 26% | |
| Potassium | 107.77mg | 8% | |
| Total Carbs | 18.19g | 21% | |
| Sugars | 6.17g | 86% | |
| Dietary Fiber | 1.14g | 16% | |
| Protein | 2.99g | 21% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.3mg | 6% | |
| Calcium | 52.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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