Serves: 8
Prep Time: 40 minutes
Meal Occasion: Dessert
Cuisine Type: American, Vegetarian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | package raspberries |
| 1/4 | cup almond slivers toasted |
| 1 | Tbsp. cherry brandy |
| 1/4 | tsp. almond extract |
| 2 1/4 | cups water |
| 1/4 | cup sugar |
| 2 | tsp. cornstarch |
| 1 | package non-dairy whipped topping |
Instructions
1. 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.
2. Meanwhile, drain raspberries, reserving liquid. Blend cornstarch and 2 tablespoons of the raspberry liquid in small saucepan.
3. Add remaining raspberry liquid and, if desired, brandy.
4. Cook over medium heat, stirring constantly, until thickened and clear. Gently stir in raspberries. Cover and chill.
5. Transfer rice to large bowl. Cover and chill several hours.
6. Just before serving, fold whipped topping, almonds and almond extract into rice. Top with raspberry sauce.
