RICE PUDDING WITH RASPBERRY SAUCE (an old-fashioned treat!)
¾ cup uncooked Rice ½ cup Sugar
1 tsp. Salt ½ tsp. Almond Extract
4 cups Milk 1 cup Whipping Cream, whipped
Cook rice, salt and milk in double boiler over boiling water until rice is soft and mixture is thick — about
1 ½ hours. Add sugar and almond extract. Chill and fold in whipped cream. Serve with Raspberry Sauce.
1 (10 oz.) box frozen Raspberries is syrup 1 tsp. Lemon Juice
½ cup Water Sugar, to taste
1 ½ T. Cornstarch Fresh Raspberries (for garnish)
Mix together raspberries and water; bring to a boil. Put through a sieve and extract all juice. Add enough more water to make 1 ½ cups juice. Combine a little cold water with cornstarch. Mix until smooth and stir into raspberry juice. Cook and stir until thick and clear. Stir in lemon juice and sweeten with sugar, to taste. Chill and serve with pudding. Garnish top with a few fresh raspberries.