|Raw long grain rice||1 Cup (16 tbs)|
|Heavy cream||3 Cup (48 tbs)|
|Kirsch/Grand marnier/cognac||3 Tablespoon|
|Almonds||20 , blanched and shaved|
|Macaroons||24 (Soaked In Kirsch, Grand Marnier Or Cognac)|
|Strawberry sauce||1 Tablespoon|
1. Cook the rice in lightly salted water twenty to twenty-five minutes, or until it is very tender; do not stir. Drain the rice and set aside to cool.
2. Whip the cream until stiff and flavor with kirsch, Grand Marnier or cognac and sugar. Stir in the almonds. Mix the cream thoroughly with the rice.
3. Place one-third of the rice cream in a large glass serving bowl. Arrange half the macaroons on top. Add another third of rice cream, then the remaining macaroons. Finish with rice cream.
4. Chill the dessert several hours and decorate, if desired, with additional whipped cream.