"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Almond Rice with Raspberry Sauce Recipe

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This recipe for Almond Rice with Raspberry Sauce, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups water, divided
2 cups uncooked long grain rice
2 teaspoons salt
2 1/2 cups milk
1 cup sugar
1/4 tsp. almond extract
3 T. cornstarch
2 packages (10 oz. each) frozen sweetened raspberries, thawed
2 T. lemon juice
2 cups heavy whipping cream

Directions:
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.

Number Of Servings:
Number Of Servings:
8-10 servings.
Personal Notes:
Personal Notes:
This is such a pretty holiday dish, served in glass bowls.

 

 

 

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