1 c. uncooked rice
3 c. boiling water
3/4 tsp. salt
1/2 c. sugar
2 tbsp. honey
1/4 tsp. almond extract
1 c. heavy cream, whipped
1 tbsp. cornstarch
1/2 c. sugar
1/4 c. cold water
2 c. red raspberries
1 tbsp. lemon juice

Cook rice in boiling water with salt until tender fluffy. Blend in 1/2 cup sugar, honey, almond extract. Chill; fold in whipped cream. To make sauce: Mix cornstarch and 1/2 c. sugar. Add cold water and stir until smooth. Add raspberries and lemon juice. Bring to boil, reduce heat and simmer 5 minutes. Chill. Top each serving of rice with raspberry sauce. Makes 6 servings.