Cherry Rice Fluff              

1 1/2 cups cooked rice
1 cup milk, divided
3 oz. pkg. cherry gelatin
1 1/2 cups boiling water
1/4 tsp. almond extract
1/2 cup heavy cream
2 tablespoons sugar
16-oz. can pitted red cherries, halved and drained with juice reserved

Glaze:
Reserved cherry juice
1 tablespoon cornstarch
1/4 tsp. almond extract

Combine the rice and 1/2 cup of the milk. Let stand.
Dissolve gelatin in the boiling water. Stir in remaining 1/2
cup milk and almond extract. Chill until partially set. Whip
cream with sugar. Fold rice mixture, cherries, and whipped cream
into gelatin. Spoon into an oiled 6-cup mold or casserole.

Chill until set, about 4 hours. For the glaze: Combine juice and
cornstarch in saucepan. Heat until thickened. Stir in extract. Chill.

To serve, un-mold fluff and drizzle with glaze.

Yield: 6 servings