2 c. whole milk
1/2 c. sugar
1 1/2 c. cooked rice
2 tbsp. unflavored gelatin
1 c. whipping cream, whipped
1/4 tsp. almond extract

Bring milk, sugar, and cooked rice to a boil; add unflavored gelatin (softened in 1/2 cup cold water). Cool until mixture begins to set. Fold in whipped cream and extract. Pour into a ring mold and refrigerate. Serve with Crimson Raspberry Sauce or Lingon berries.

CRIMSON RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries
1 1/2 tsp. cornstarch
1/2 c. red currant jelly

Thaw and crush raspberries and combine with cornstarch. Add currant jelly. Cook and stir until thick and clear. Strain if desired. Chill. Makes 1 1/3 cups. Serve over molded rice.