Raisin Rice Dessert
|Quick cooking rice||5 Ounce (1 package)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1⁄4 Ounce (1 envelope)|
|Cold milk||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Whole blanched almonds||1 Tablespoon|
|Canned pineapple spears||20 1⁄2 Ounce, drained (1 can)|
|Red velvet sauce||2 Tablespoon|
1 Lightly oil a 5 cup mold, preferably deep with fluted sides
2 In a heavy saucepan, add rice, 1 quart milk, salt and raisins.
3 Bring to a boil.
4 Cover and simmer for 20 minutes or until rice is tender and milk is absorbed.
5 Stir occasionally with a fork.
6 In a bowl, soften gelatin in 1/4 cup milk.
7 Stir into the hot rice mixture, along with sugar.
8 Spread in a large shallow bowl.
9 Cover and chill.
10 In a bowl, whip the cream until stiff.
11 Blend in the extract.
12 Gradually fold into the rice mixture.
13 Add in the whole almond.
14 Lightly oil 5 cup mold,
15 Press the pineapple spears against the sides or into fluted ridges, of the prepared mold
16 Pour in the rice mixture.
17 Cover and chill for several hours.
18 Unmold the dessert on a plate.
19 Garnish the edge with the remaining pineapple spears and serve immediately.
20 Excellent with some readymade Red Velvet Sauce poured on top.