Rice in Cream with Raspberry Sauce

Serves: 6
Total Calories: 256


1 cup water boiling
1/2 teaspoon salt
1/2 cup long grain rice uncooked
1/3 cup milk
3 tablespoons sugar
1/4 teaspoon almond extract
1/2 cup water
1 (10-ounce) package raspberry frozen
1 1/2 tablespoons cornstarch
1 tablespoon water cold
1/8 teaspoon salt
1 tablespoon sugar
1/2 tablespoon lemon juice to taste
1 cup cream heavy, whipped


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]).

Nutritional Facts:

Serves: 6
Total Calories: 256
Calories from Fat: 123

This Rice in Cream with Raspberry Sauce recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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