Almond Rice with Raspberry Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. 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:
1. 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.
2. 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.
3. 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.
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