Raspberry Rice aux Amandes

Cooking Instructions:

    • 1 cup cooked Lundberg Sweet Brown Rice
    • 2 tablespoons sugar*
    • 1 cup skim milk
    • 1 teaspoon vanilla extract
    • 1/4 cup sliced almonds
    • 1/3 cup whipping cream, whipped
    • 1 cup fresh raspberries**
    • whipped cream for garnish (optional)
    • sliced almonds for garnish (optional)

      Combine rice, sugar and milk in 2-quart saucepan. Cook over medium heat until thick and creamy (about 12 to 15 minutes), stirring frequently. Remove from heat; stir in vanilla. Fold in almonds and whipped cream.

      Alternate rice pudding and raspberries in parfait glasses or dessert dishes. Garnish with whipped cream and almonds, if desired. Makes 4 servings.