Raspberry Rice A L'Amande
1 Cup uncooked rice
2 Cup water
1 Teaspoon salt
1/4 Cup sugar
1 Teaspoon vanilla extract
1/2 Pint heavy cream, whipped
2 (10 oz. each) pkg. frozen raspberries, thawed
1 Tablespoon cornstarch
3-4 drops red food color
Combine rice, water, salt and sugar. Bring to a boil, stir once, cover, reduce
the heat and simmer 20 minutes, or until rice is tender and liquid is absorbed.
Remove from heat and stir in vanilla. Cool. Fold whipped cream into cooled rice.
Drain liquid from raspberries into a small saucepan. Blend in cornstarch and
cook over low heat until thick. Add the raspberries and food coloring. Stir
gently to prevent breaking up the berries. Chill. Alternate layers of rice
mixture and raspberries in serving bowl or parfait glasses.
Serves 8 to 10.