Total Calories: 256
In medium saucepan bring water to boil add salt. Stir in rice slowly so water continues to boil. Turn heat to simmer, then cover pan and allow rice to cook for 25 minutes or until just tender. Add milk enough to barely fill and be level with top of rice. Cover pan simmer 30 minutes longer or until all milk is absorbed. Stir in sugar to taste and almond extract. Chill.
To make raspberry sauce, add water to raspberries bring to boil. Put through sieve, extracting all juice discard seeds. To raspberry juice, add water to make 1 1/2 cups. Combine cornstarch and cold water stir into juice cook until mixture is thick and clear. Add salt, sugar, and lemon juice to taste. Chill (makes 1 1/2 cups).
Just before serving, whip cream fold into rice mixture. Serve with chilled raspberry sauce (or Cherry Sauce [recipe in this cookbook]).
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