Post by Baking_Bud on Dec 31, 2002 14:42:21 GMT -6
Rice and Berry Delicious Pudding
2 1/2 Cups Water
1 Cup UNCLE BEN'S ORIGINAL CONVERTED Brand Rice
1/4 Cup Sugar
1 Package Raspberries, frozen - thawed
2 Teaspoons Cornstarch
1 Tablespoon Cherry brandy
1/4 Teaspoon Almond extract
1 Package Whipping cream, light - thawed
1/4 Cup Slivered almonds
Bring water to a boil in medium saucepan. Stir in rice and sugar. Cover tightly and simmer until all water is absorbed, about 30 minutes.
Meanwhile, drain raspberries, reserving liquid. Blend cornstarch and 2 tablespoons of the raspberry liquid in small saucepan. Add remaining raspberry liquid and, if desired, Brandy. Cook over medium heat, stirring constantly, until thickened and clear. Gently stir in raspberries. Cover and chill.
Transfer rice to large bowl. Cover and chill several hours. Just before serving, fold whipped topping, almonds and almond extract into rice. Top with raspberry sauce. Serves 8.