1/2 c. uncooked short grain rice
3 1/2 c. milk
1 1/2 c. whipping cream
2 tsp. freshly grated lemon peel
6 tbsp. fresh lemon juice
3 tbsp. sugar
3/4 c. chopped blanched almonds
Shaved chocolate for garnish

In a medium saucepan, combine rice and milk. Cook over medium heat 45 minutes or until rice is tender; set aside to cool. In a medium bowl, whip cream until stiff; stir in freshly grated lemon peel and fresh lemon juice. Stir whipped cream, sugar and chopped almonds into cooled rice mixture. Spoon into a serving dish. Refrigerate 3 to 4 hours. To serve, top each serving with shaved chocolate. Makes 4 servings.