Almond Rice with Raspberry Sauce Recipe

  • 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 (10 ounce) packages frozen sweetened raspberries, thawed
  • 2 tablespoons lemon juice
  • 2 cups whipping cream
  • fresh mint
  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. 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.