Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Raspberry Rice A L'Amande




Source of Recipe


Internet


List of Ingredients




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



Recipe



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